Grilled Little Gem Caesar Salad

5 from 1 vote

This post may contain affiliate links! For more info, check out our privacy policy.

Grilled Little Gem Caesar Salad

Grilled Little Gem Caesar Salad

I love a grilled caesar salad, and this grilled little gem caesar salad is truly everything! This recipe adds a smoky and charred flavor to the classic caesar salad flavors.

The combination of smoky grilled little gems, creamy lemony caesar dressing and croutons (also grilled!) make this salad a match made in heaven. This recipe is quick and easy to prepare, making it a perfect option for a weeknight dinner, a side or for any weekend barbecue entertaining.

We are using the grill for three uses here: the lettuce, the croutons and the charred lemon to finish off!

If you’re looking for more Caesar recipes, we have a bunch ranging from Classic Caesar Salad to Horseradish Kale Caesar Salad and Caesar Deviled Eggs!

Grilled Little Gem Caesar Salad

What ingredients do you need for this grilled caesar salad?

Little gem lettuce: Little gem lettuce is a smaller variety of romaine lettuce, and a little more subtle in flavor. I love to use little gems any way I can! The lettuce is grilled and then tossed with croutons, parmesan and homemade dressing.

For the caesar dressing: Simple here! We are making a classic lemony caesar made with egg yolk, anchovies, lemon juice, garlic, dijon mustard, parmesan cheese, extra-virgin olive oil, kosher salt, pepper (and the optional dash of Worcestershire sauce).

For proteins: You can add any of your favorite protein here, like roasted or grilled chicken, shrimp or beef.

Grilled Little Gem Caesar Salad

Instructions to make this recipe

Preheat your grill to medium-high heat.

Make your dressing

In your bowl, add your egg yolk. Add minced garlic, chopped anchovies, dijon mustard, lemon juice and fork/mash the mixture until a paste forms. Season with salt and pepper. Whisk well until all combined and creamy.

Slowly start drizzling in your neutral oil as you’re whisking. Then add your olive oil and keep whisking until everything is all emulsified. 

Finish with a dash of Worcestershire and shredded parmesan. Mix well. Adjust and season with salt, pepper and lemon juice as needed! 

How can I make caesar dressing using a hand blender?

You can also make your dressing in a mason jar with a hand blender, just add your ingredients (garlic and anchovies can be whole) to a mason jar (or a deeper cup) and then starting from the blade at the bottom of the cup, pulse and blend until combined, then slowly bring it up to blend the rest.

Grill your lettuce, bread and lemon

Halve the little gem lettuce heads lengthwise, leaving the core intact to hold the leaves together. Brush or drizzle each cut side of the lettuce halves with olive oil and season with salt and pepper.

Place the lettuce halves, cut side down, on the preheated grill. Cook for about 2-3 minutes or until grill marks appear and the lettuce begins to wilt slightly. Flip the lettuce halves and grill for an additional 2-3 minutes on the other side. The lettuce should be lightly charred but still crisp. You don’t want the lettuce soggy, so just keep an eye on it to ensure it doesn’t wilt too badly or burn.

At the same time, add on your slices of bread (optional to brush olive oil, salt, and pepper here as well), and your lemon, halved, until charred. Remove your lemon and grilled bread; cut your bread into cubes for the croutons.

Assemble

Option 1

Remove the grilled lettuce halves from the grill and place them on a serving platter.

Drizzle the caesar dressing generously over the grilled lettuce halves. Finish with your croutons and shaved Parmesan cheese over the top. Finish with a sprinkle of freshly ground black pepper and a squeeze of your charred lemon juice.

Option 2

Slice off the core of the gems and separate the leaves. Toss the leaves in a large bowl with your croutons, parmesan cheese, charred lemon juice and dressing. Toss to coat, and serve with more shredded parmesan and black pepper.

Grilled Little Gem Caesar Salad

Check out the below salad recipes for more inspiration!

If you do make this Grilled Little Gem Caesar Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on Facebook and Pinterest!

Grilled Little Gem Caesar Salad

Watch How To Make This Recipe

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Grilled Little Gem Caesar Salad
5 from 1 vote

Grilled Little Gem Caesar Salad

I love a grilled caesar salad, and this grilled little gem caesar salad is everything! This recipe adds a smoky flavor to the classic caesar.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 people

Ingredients 

For the Lemony Caesar Dressing

  • 1 egg yolk, sub with mayo if preferred
  • 2 oil packed anchovy fillets, finely chopped (adjust with 2 more if they are small anchovies)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1 teaspoon dijon mustard
  • 1/4 cup grated parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4th cup neutral oil of choice, such as vegetable, canola, avocado
  • dash of worcestershire sauce, optional
  • Kosher salt and black pepper to taste

For the Salad

  • 2-3 heads little gem lettuce, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 slices of bread
  • 1/4 cup shaved parmesan cheese
  • 1 lemon, halved for the grill
  • Kosher salt and black pepper to taste

Instructions 

  • Preheat your grill to medium-high heat.

Make your dressing

  • In your bowl, add your egg yolk. Add minced garlic, chopped anchovies, dijon mustard, lemon juice and fork/mash the mixture until a paste forms. Season with salt and pepper. Whisk well until all combined and creamy.
  • Slowly start drizzling in your neutral oil as you’re whisking. Then add your olive oil and keep whisking until everything is all emulsified.
  • Finish with a dash of Worcestershire and shredded parmesan. Mix well. Adjust and season with salt, pepper and lemon juice as needed!
  • How can I make caesar dressing using a hand blender? You can also make your dressing in a mason jar with a hand blender, just add your ingredients (garlic and anchovies can be whole) to a mason jar (or a deeper cup) and then starting from the blade at the bottom of the cup, pulse and blend until combined, then slowly bring it up to blend the rest.

Grill your lettuce, bread and lemon

  • Halve the little gem lettuce heads lengthwise, leaving the core intact to hold the leaves together. Brush or drizzle each cut side of the lettuce halves with olive oil and season with salt and pepper.
  • Place the lettuce halves, cut side down, on the preheated grill. Cook for about 2-3 minutes or until grill marks appear and the lettuce begins to wilt slightly. Flip the lettuce halves and grill for an additional 2-3 minutes on the other side. The lettuce should be lightly charred but still crisp. You don’t want the lettuce soggy, so just keep an eye on it to ensure it doesn’t wilt too badly or burn.
  • At the same time, add on your slices of bread (optional to brush olive oil, salt, and pepper here as well), and your lemon, halved, until charred. Remove your lemon and grilled bread; cut your bread into cubes for the croutons.

Assemble

  • Option 1. Remove the grilled lettuce halves from the grill and place them on a serving platter. Drizzle the caesar dressing generously over the grilled lettuce halves. Finish with your croutons and shaved Parmesan cheese over the top. Finish with a sprinkle of freshly ground black pepper and a squeeze of your charred lemon juice.
  • Option 2. Slice off the core of the gems and separate the leaves. Toss the leaves in a large bowl with your croutons, parmesan cheese, charred lemon juice and dressing. Toss to coat, and serve with more shredded parmesan and black pepper.
Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating