Grilled Caesar Salad | Watts on the Grill

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Toasted bread is healthier and can be made at home.

anchovies

🥗Healthier: capers

💰Cheaper: canned tuna

Capers provide a similar briny flavor without fish.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg whites

Silken tofu offers creaminess without cholesterol.

Turn on the grill.

Add a shot of olive oil to the lettuce.

Put a whole egg in a mixing bowl.

Add lemon juice to the egg to cure it and make it creamy.

Add Dijon mustard, anchovies, roasted garlic, salt, black pepper, and thyme to the bowl.

Put the lid on the bowl and slowly drizzle in olive oil while blending to create a thick dressing.

In a nonstick pan, place some parmesan cheese to make a cheese chip.

Cook the cheese until golden brown and most moisture evaporates, then flip it to crisp the other side for about 5 seconds.

Remove the cheese chip to paper towel to harden.

Cook pancetta in a pan until crispy and translucent.

Prepare the grill for a quick char on the lettuce and bread, which takes about the same amount of time.

Grill the romaine lettuce and bread until charred.

Serve the salad whole for a dramatic presentation, tearing it up for a rustic look.

Top with crispy pancetta, cheese chip, and freshly grated parmesan cheese.

Finish with a few twists of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens