Grilled Caesar Salad

Note: I was sent a Coyote Outdoor Grill to participate in the #CoyoteChallenge. All opinions are mine alone.

If you’ve never had Grilled Caesar Salad before, you’re in for a treat! This variation on the classic adds a bit of smokiness from the grill. I added in some grilled tomatoes as well, because who doesn’t love tomatoes?

The dressing for this recipe is Greek-yogurt based, so its slightly tangy and perfect with the charred bits of romaine lettuce. I found the dressing recipe on myrecipes.com.

Ingredients:

For the dressing:

Before beginning, thread the cherry tomatoes on to a skewer. If using wooden skewers, be sure to soak them in water for 15-20 minutes before grilling.

To make the dressing, combine the Greek yogurt, grated Parmesan cheese, lemon juice, water, olive oil, Worcestershire sauce, Dijon mustard, anchovy fillet, garlic clove, and pepper in a bowl, whisking to combine.

Preheat your grill to medium-high. Spray the grates with cooking spray, and drizzle some lemon juice on each half of Romaine hearts and season with salt and pepper. Add the romaine hearts to the grill flat side down and grill for 1-2 minutes, then flip and grill for another 1-2 minutes. You want to get some blackened bits without wilting the lettuce. (I grilled mine over the “Chicken” signature grates on my Coyote Outdoor Grill to get a bit more char than I would on the “Fish/Vegetable” grates.) 

While the Romaine hearts are cooking, add the tomato skewers to the grill over indirect heat for 1-2 minutes or until they begin to burst a bit.

Add the slices of bread to the grill for roughly 1 minute per side, enough to lightly toast the bread.

(Note: the grilled corn we made snuck into this photo too) 🙂

Remove everything from the grill and add 1 romaine heart to each of 4 plates. Top with the tomatoes and 1 piece of bread. Drizzle the Caesar dressing on top, and if desired, sprinkle with shaved Parmesan cheese.

Adding the romaine to the grill sweetens up the lettuce a bit, while also adding another layer of smoky flavor, so tasty!

The dressing is slightly tangy and nice and rich, you’d never know it was made with Greek yogurt.

I love the addition of the tomatoes to this, they add nice color and flavor. If you don’t like tomatoes, feel free to leave them out.

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Grilled Caesar Salad

Yield: 4 servings

Ingredients

For the dressing:
• 3 tablespoons plain 2% reduced-fat Greek yogurt
• 2 tablespoons grated Parmesan cheese
• 4 teaspoons fresh lemon juice
• 1 tablespoon water
• 2 teaspoons extra-virgin olive oil
• 1 1/4 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 anchovy fillet, finely chopped (can omit to make vegetarian)
• 1 small garlic clove, minced
• 1/4 teaspoon ground pepper
For the salad:
• 2 romaine hearts, halved lengthwise
• salt and pepper, to taste
• the juice of 1/2 lemon
• cooking spray
• ~20 cherry tomatoes
• 4 slices of a French baguette
• shaved Parmesan cheese, if desired

Instructions

1. Before beginning, thread the cherry tomatoes on to a skewer. If using wooden skewers, be sure to soak them in water for 15-20 minutes before grilling.
2. To make the dressing, combine the Greek yogurt, grated Parmesan cheese, lemon juice, water, olive oil, Worcestershire sauce, Dijon mustard, anchovy fillet, garlic clove, and pepper in a bowl, whisking to combine.
3. Preheat your grill to medium-high. Spray the grates with cooking spray, and drizzle some lemon juice on each half of Romaine hearts and season with salt and pepper.
4. Add the romaine hearts to the grill flat side down and grill for 1-2 minutes, then flip and grill for another 1-2 minutes. You want to get some blackened bits without wilting the lettuce.
5. While the Romaine hearts are cooking, add the tomato skewers to the grill over indirect heat for 1-2 minutes or until they begin to burst a bit.
6. Add the slices of bread to the grill for roughly 1 minute per side, enough to lightly toast the bread.
7. Remove everything from the grill and add 1 romaine heart to each of 4 plates. Top with the tomatoes and 1 piece of bread. Drizzle the Caesar dressing on top, and if desired, sprinkle with shaved Parmesan cheese.

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