Grilled Little Gem Caesar Salad
on Jun 15, 2023, Updated May 15, 2024
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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.
Table of Contents
- We are using the grill for three uses here
- What ingredients do you need for this grilled caesar salad?
- Instructions to make this recipe
- How can I make caesar dressing using a hand blender?
- Check out the below salad recipes for more inspiration!
- Watch How To Make This Recipe
- Grilled Little Gem Caesar Salad Recipe
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!
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.
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.
Check out the below salad recipes for more inspiration!
- Radicchio and Endive Salad with Miso Dressing
- Roasted Bell Pepper Caprese
- Little Gem Salad with Yogurt Ranch
- Beets, Burrata, Hazelnuts and Green Goddess Vinaigrette
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!
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Watch How To Make This Recipe
Grilled Little Gem Caesar Salad
Equipment
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
- 1/4 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
