Description
This Grilled Romaine Caesar Salad delivers a smoky, crunchy twist on the classic with charred romaine hearts and a creamy fish-free Caesar dressing. Miso paste and seaweed replace anchovies, creating authentic umami flavor from plant-based sources. Topped with toasted panko, fresh Parmesan, and Everything Bagel Seasoning, this vegetarian salad impresses dinner guests while costing just $1.56 per serving.
Ingredients
2 heads romaine lettuce, rinsed and cut in half with root intact but trimmed
2 teaspoons olive oil, divided
1/4 cup panko breadcrumbs
1 tablespoon salted butter
1 tablespoon Everything Bagel Seasoning
1/2 package seaweed sheets (nori, 4g size) – half for salad
1/2 cup Parmesan cheese, freshly shredded
1 cup mayonnaise (regular or vegan)
1/4 cup fresh lemon juice
2 large garlic cloves, minced
1 tablespoon mellow white miso paste
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh cracked black pepper
1/2 teaspoon sea salt
2 teaspoons granulated sugar
1/2 cup water
1/4 cup olive oil
1/2 package seaweed sheets, crumbled for dressing
Instructions
1. Preheat your grill to high heat. Cut romaine heads in half lengthwise, keeping the root intact but trimmed. Rinse thoroughly and pat completely dry with paper towels.
2. Brush the cut sides of romaine with 1 teaspoon olive oil. Place lettuce cut-side down on the very hot grill and sear for approximately 3 minutes total, looking for char marks and slight wilting. Do not overcook—you want charred edges with tender centers.
3. Transfer grilled romaine immediately to the refrigerator to cool while you prepare the dressing and panko topping.
4. In a dry skillet over medium heat, toast 1/4 cup panko breadcrumbs with 1 tablespoon butter and 1 teaspoon olive oil. Stir frequently until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
5. Add 1 cup mayonnaise, 1/4 cup lemon juice, minced garlic, miso paste, Dijon mustard, black pepper, salt, sugar, water, and 1/4 cup olive oil to a blender. Do NOT add seaweed yet. Blend until completely smooth and creamy.
6. Crumble half a package seaweed sheets and stir into the blended dressing. This yields about 2 1/4 cups of dressing total.
7. Retrieve cooled grilled romaine from the refrigerator. Arrange on a serving platter. Drizzle each wedge with 1/4 cup dressing. Top generously with toasted panko, Everything Bagel Seasoning, remaining seaweed sheets, and fresh-shredded Parmesan cheese. Serve immediately.
Notes
Drying the Lettuce is Essential: Wet lettuce will steam rather than char on the grill. Take time to thoroughly rinse and dry your romaine before brushing with oil for best results.
Keep Your Grill Very Hot: A hot grill creates that smoky char in minutes. A lukewarm grill steams the lettuce rather than charring it. Preheat thoroughly.
Don’t Chill the Dressing: Make the dressing while the lettuce cools. A warm dressing on cool lettuce is perfect. Cold dressing on cold lettuce tastes muted and flat.
Miso Paste is Essential: Miso creates the umami anchor that makes the dressing taste like real Caesar. It can be found in the international aisle near tofu at most grocery stores, even Walmart.
Seaweed Replaces Fish: Using nori (seaweed sheets) instead of anchovies creates authentic Caesar flavor from plant-based sources. No fish taste or fishiness required.
Fresh-Grated Parmesan Saves Money: Grating Parmesan yourself yields much more cheese than pre-shredded options. One small wedge creates a full cup of fluffy shreds.
Toast Panko Fresh: Toasted panko loses crunch when stored. Toast it fresh for each salad to maintain that crucial texture.
Make Dressing Ahead: The Caesar keeps in the fridge for 5-7 days in an airtight container. Great for quick salad nights throughout the week.
Dressing Yields Plenty: This recipe creates about 2 1/4 cups of dressing. You only use 1/4 cup per serving, so use leftover dressing on any salad or grain bowl.
Turn Into a Main Course: Add grilled chicken breast, shrimp, or seasoned tofu to make this a complete meal. The grilled char complements grilled proteins beautifully.
Add Crispy Bacon: Oven-cooked bacon adds smoky crunch that perfectly complements the grilled lettuce texture.
Pickled Red Onions Level It Up: A handful of quick-pickled red onions add brightness and tang that keeps people reaching for more.
No Grill Option: Use your oven broiler as an alternative. Preheat broiler to high. Place romaine on a baking sheet, brush with oil, broil 2-3 minutes per side until charred.
Romaine is Essential: Iceberg or green leaf will not char the same way. Romaine hearts are crucial for this recipe’s success.
The Dressing is Completely Vegan Compatible: Use vegan mayo and this entire salad becomes vegan-friendly while maintaining authentic Caesar flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American