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Chef Gina Makes A Grilled Caesar Salad

Photo From Chef Gina

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Few things scream “summer” to me as much as grilling out … and ice cream and while I love both enough to indulge in them year-round, summer is really when they hit their stride, as I enjoy them both almost daily. Yes, that’s correct, I grill and eat ice cream almost every day in the summer – and I’ve experimented with both quite a bit. Over the next few weeks, I’ll share some of my favorite, outside of the box, grilling and ice cream recipes – since once you know the basics, it’s fun to experiment with flavors and techniques. 

Let’s kick it off with a salad! Whether you use a gas or charcoal grill, this grilled Caesar Salad is easy – yet impressive – my favorite kind of recipe. I love to put unexpected spins on classics and make people think “wow, I want to try to make this” even if it’s a dish they’ve had a million times. 

At its most basic level, grilling is a form of caramelizing; caramelizing is the process of bringing out sugars from food to further develop the flavor – so why not apply that concept to lettuce – a food that isn’t typically thought to be grilled – nor caramelized for that matter. What you get is a deeper flavored salad…and a conversation piece for your next cookout. Enjoy! 

Grilled Caesar Salad

Prep Time: 20 min

Makes: 4 servings

Ingredients

  • 2 HEARTS ROMAINE LETTUCE, CUT IN HALF LENGTHWISE 
  • 4 CHICKEN BREASTS
  • 3 THICK-SLICES, ARTISAN BREAD
  • 1 LEMON, CUT IN HALF
  • SALT & PEPPER, TO TASTE
  • OIL OLIVE, AS NEEDED 
  • ¼ CUP PARMESAN CHEESE
  • 1 CUP CAESAR DRESSING (STORE-BOUGHT OR USE THE RECIPE BELOW)

Ingredients

  • 2 ANCHOVIES (OPTIONAL)
  • 2 GARLIC CLOVES
  • 3 TBS GRATED PARMESAN CHEESE
  • JUICE OF HALF OF A GRILLED LEMON (FROM ABOVE)
  • 2 EGG YOLKS
  • ½ TSP DIJON MUSTARD
  • SALT & PEPPER TO TASTE
  • 1/3 CUP EXTRA VIRGIN OLIVE OIL 
Photo From Chef Gina
Photo From Chef Gina

Directions

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