• Grilled Caesar Salad

Grilled Caesar Salad

Recipe by: Jessica Gavin

Grilled salad is a must for summer menu planning. A quick sear of romaine hearts adds smoky, charred flavor while keeping the delightful salady crunch intact.


  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped anchovy or anchovy paste
  • 1 teaspoon dijon mustard
  • ½ teaspoon minced garlic
  • ½ teaspoon kosher salt plus more for seasoning
  • 1/4 teaspoon black pepper plus more for seasoning
  • 1/2 cup of Brightland LUCID lemon olive oil plus more for brushing
  • ¼ cup parmesan cheese finely grated, plus more for garnish
  • 2 hearts romaine
  • 1 cup croutons (homemade preferred)


  • 1 To make the dressing, whisk together mayonnaise, lemon juice, anchovy paste, mustard, garlic, salt, and pepper. Slowly stream in the LUCID lemon olive oil until a thickened dressing is formed. Add the parmesan cheese and whisk to combine.
  • 2 Cut romaine lettuce heads in quarters lengthwise leaving the cores intact. This will yield eight sections. If the lettuce head is small, keep it in halves.
  • 3 Brush LUCID lemon olive oil on the cut sides of the lettuce. Lightly season with salt.
  • 4 Preheat grill over medium-high heat (350 to 400F). Carefully grease the cooking grates with tongs using a paper towel dipped in oil.
  • 5 Once the grates are hot, place the Romaine lettuce cut side down on the grill.
  • 6 Press the lettuce down so it creates direct contact with hot grates. Cook until lightly charred, 1 to 2 minutes.
  • 7 Flip to the other cut side and grill 1 to 2 additional minutes.
  • 8 Transfer grilled lettuce to serving plates.
  • 9 Drizzle with Caesar dressing and top with freshly cracked black pepper, coarse salt, parmesan cheese, and croutons.