Grilled Caesar Salad
Halved romaine grilled until charred, dressed with Caesar, shaved parmesan, and croutons. The char echoes the tri tip.
Grilling romaine is all about contrast: hot, smoky edges with a cool, crunchy center that stands up perfectly next to rich tri tip.
How to do it:
- Slice whole romaine hearts in half lengthwise, keeping the core intact so the leaves stay together.
- Brush the cut sides lightly with a neutral, high-heat oil.
- Place cut-side down on the hottest part of the grill.
- Sear for 60 - 90 seconds only. Watch closely - there's a narrow window between beautifully charred and totally wilted.
You're aiming for a fast, aggressive sear on the surface, not a gentle cook-through. The outer leaves pick up smoke and char while the interior stays cool and crisp.
Dress after grilling, never before:
- Spoon over chilled Caesar dressing
- Add shaved Parmesan
- Scatter crunchy croutons
- Finish with plenty of cracked black pepper
The payoff is that steakhouse-style effect: cold, creamy dressing and crisp centers against the warm, smoky, just-charred lettuce - a simple trick that feels restaurant-level but works perfectly at a backyard BBQ.
Ingredients
- 2 heads romaine lettuce, halved lengthwise
- 2 tablespoons olive oil
- 1/2 cup classic Caesar dressing
- 1/2 cup shaved parmesan
- 1 cup croutons
- Fresh cracked black pepper
Instructions
- 1
Cut romaine hearts in half lengthwise. Brush the cut sides lightly with olive oil.
Keep the root end intact - it holds the leaves together on the grill. If the heads fall apart, you're chasing lettuce through grate gaps.
- 2
Grill cut-side down over high heat for 60-90 seconds. You want char marks and slight wilt, but the inside should still be cold and crunchy.
Don't walk away. Romaine goes from perfectly charred to limp and bitter in about 30 seconds. This is a fast, aggressive sear - not a slow cook.
- 3
Plate the halves cut-side up. Drizzle generously with Caesar dressing, then top with shaved parmesan, croutons, and a crack of black pepper.
Homemade Caesar is better here but store-bought works. The point is the contrast - cold, creamy dressing against hot, smoky lettuce. Anchovies in the dressing are not optional if you're making it from scratch.