A twist on the classic Caesar salad, this recipe incorporates grilling for a smoky flavor and enhanced texture.
Preheat your grill to a medium-high setting.
Ensure the grill is clean to prevent sticking and achieve even grill marks.
Cut the romaine lettuce hearts in half lengthwise, keeping the core intact.
Keeping the core intact helps the leaves stay together during grilling.
Drizzle the cut sides of the romaine with olive oil and squeeze lemon juice over them. Season with salt and pepper.
Use a brush to evenly distribute the oil and lemon juice for consistent flavor.
Place the romaine halves cut-side down on the grill and cook for 1-2 minutes per side until slightly charred.
Avoid overcooking to maintain a crisp texture.
Transfer the grilled romaine to serving plates and top with croutons, anchovies, and shaved parmesan cheese.
Arrange the toppings evenly for a visually appealing presentation.
Serve immediately and enjoy your smoky and savory salad.
Serve with a side of lemon wedges for an extra burst of freshness.
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