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Grilled Caesar salad

Recipe by:Chef James Lehman


  • Dressing
    3/4 cup lemon juice
    3/4 cup red wine vinegar
    8 anchovies
    6 cloves garlic
    2 tbsp. Worcestershire sauce
    1/2 cup Dijon mustard
    2 tsp. black pepper
    1 cup grated Parmesan cheese
    2 1/2 cups canola oil
  • Salad
    2 heads romaine lettuce


Place all dressing ingredients, except oil, in a blender and slowly drizzle in oil to emulsify. Trim the tops of the romaine lettuce and cut each of the heads in half lengthwise. Brush a small amount of the dressing on the cut side of the lettuce. Place lettuce, cut-side down, on a grill and cook for 2 to 3 minutes. Remove from grill and place on a serving platter. Drizzle with more of the dressing and garnish with croutons.

Serves 4

Wine-pairing suggestion: Full-bodied viognier such as Christine Andrew Viognier.

Califonia Bountiful