Grilled Caesar Salad - Lunds & Byerlys

Grilled Caesar Salad

If you’ve never grilled a salad — yep, the croutons, the lemons, the greens, the whole shebang — you’ve missed out. The grill adds extraordinary depth of flavor to each ingredient and transforms an ordinary salad into something truly memorable.

Recipe - RIDGEDALE (+Wines & Spirits)

Grilled Caesar Salad

Prep Time5 Minutes

Servings4

Cook Time15 Minutes

Ingredients

6 tablespoons L&B Extra Virgin Olive Oil, divided

1 11-ounce L&B Classic French Baguette, cut into 1-inch slices

Kosher salt, to taste

Freshly ground black pepper, to taste

1 lemon, halved

3 romaine hearts, halved lengthwise

½ cup L&B Caesar Dressing

Flake salt, to taste

Parmesan, shaved, for garnish

Directions

Heat a grill or grill pan to high heat and brush the grates with 1 tablespoon extra virgin olive oil.
On a sheet pan, drizzle the baguette slices with 1 tablespoon extra virgin olive oil and season with salt and pepper to taste. Flip, and oil and season the second side.
On the grill, toast the baguette slices until slightly charred on the outside and soft in the center, 3 to 5 minutes, flipping halfway through. Transfer to a cutting board to cool.
Meanwhile, place the lemon halves, cut-side down, on the grill and cook for 3 minutes, until well charred. Transfer to a serving platter to cool.
Reduce the heat to medium-high. Brush the romaine halves with the remaining extra virgin olive oil and season with salt and pepper to taste. Grill, cut-side down, for 2 to 3 minutes or until charred. Transfer to the serving platter.
Cut the toasted baguette slices into bite-size pieces and scatter over the grilled romaine.
Squeeze the charred lemon juice over the salad, to taste, and drizzle with the L&B Caesar Dressing. Season with flake salt and garnish with shaved Parmesan. Serve family style.

5 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

6 tablespoons L&B Extra Virgin Olive Oil, divided

L&B Extra Virgin Olive Oil, 16.9 Ounce

Deal

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$11.99 was $12.99$0.71/oz

1 11-ounce L&B Classic French Baguette, cut into 1-inch slices

L&B Classic French Baguette, 12 Ounce

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$3.99$0.33/oz

Kosher salt, to taste

Morton Coarse Kosher Salt, 3 Pound

Huge Deal

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$4.49 was $5.69$1.50/lb

Freshly ground black pepper, to taste

L&B Coarse Ground Black Pepper, 2 Ounce

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$7.79$3.90/oz

1 lemon, halved

Fancy Large Lemons, 0.5 Pound

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$1.50 avg/ea$2.99/lb

3 romaine hearts, halved lengthwise

Dole Romaine Hearts, 3 Each

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$4.99$1.66 each

½ cup L&B Caesar Dressing

L&B Caesar Original Dressing, 11 Ounce

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$7.99$0.73/oz

Flake salt, to taste

Maldon Sea Salt Flakes, 8.5 Ounce

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$9.59$1.13/oz

Parmesan, shaved, for garnish

L&B Parmigiano-Reggiano Cheese, 1 Pound

Deal

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$19.99/lb was $24.99/lb$19.99/lb

Directions

Heat a grill or grill pan to high heat and brush the grates with 1 tablespoon extra virgin olive oil.
On a sheet pan, drizzle the baguette slices with 1 tablespoon extra virgin olive oil and season with salt and pepper to taste. Flip, and oil and season the second side.
On the grill, toast the baguette slices until slightly charred on the outside and soft in the center, 3 to 5 minutes, flipping halfway through. Transfer to a cutting board to cool.
Meanwhile, place the lemon halves, cut-side down, on the grill and cook for 3 minutes, until well charred. Transfer to a serving platter to cool.
Reduce the heat to medium-high. Brush the romaine halves with the remaining extra virgin olive oil and season with salt and pepper to taste. Grill, cut-side down, for 2 to 3 minutes or until charred. Transfer to the serving platter.
Cut the toasted baguette slices into bite-size pieces and scatter over the grilled romaine.
Squeeze the charred lemon juice over the salad, to taste, and drizzle with the L&B Caesar Dressing. Season with flake salt and garnish with shaved Parmesan. Serve family style.