Grilled Romaine Salad with Spicy Caesar Vinaigrette
Grilled Romaine Salad with Spicy Caesar Vinaigrette will definitely be on repeat this summer. Not only is it quick and easy to make, but it’s also crunchy, garlicky, and finished with just the right amount of kick.
I’m pretty sure I had my first grilled salad at El Torito in the late 90s. Ever since then, I’ve been hooked. In particular, the grilling adds a smoky depth that transforms a simple salad into something unforgettable. Now that warmer days are here, I’m more than ready for grilling season — and all the fresh produce it brings.
Inspired by a recipe from Bobby Flay, this vibrant grilled romaine salad brings smoky flavor and bold textures to the table. Topped with sweet grilled corn and juicy fresh tomatoes, it’s the perfect balance of summer freshness and charred depth. To finish, it’s sprinkled with garlicky breadcrumbs for crunch and drizzled with a spicy Caesar vinaigrette that delivers just the right kick. Altogether, it’s a fresh, flavorful twist on a classic salad — ideal for warm-weather gatherings or a simple weeknight dinner.
Ingredients to make this salad happen:
- Dijon mustard
- Canned chipotles
- Worcestershire sauce
- Hot sauce – I used Tabasco
- Lime
- Garlic
- Anchovy fillets
- Olive oil
- Red wine vinegar
- Romaine lettuce
- Fresh corn
- Grape tomatoes, halved
- Parmesan cheese
A Few Tips To Make the Best Grilled Romaine Salad
- First, don’t over-grill: You’re looking for light charring, not wilted lettuce. A quick sear is all it takes.
- Next, consider adding protein: Grilled shrimp, chicken, or steak make a great pairing and turn this side into a satisfying main dish.
- If you like a little heat, then adjust the spice level. Start with less hot sauce and increase it gradually to match your preference.
- Finally, for easy prep, make the vinaigrette ahead of time: You can make 1–2 days in advance and then, store it in the fridge for quick assembly.
- Make the Garlicky Breadcrumbs. These add so much flavor and texture to the salad. They are very addicting. You can use gluten-free breadcrumbs if you prefer.
Pairing Ideas
This salad pairs beautifully with grilled steak or chicken alongside a chilled glass of Sauvignon Blanc.
FAQs
When it comes to choosing a protein to complement grilled romaine and spicy Caesar dressing, grilled steak, shrimp, or chicken are all excellent options.
You can make it a day ahead and keep it in the refrigerator.
Grilled Romaine Salad with Spicy Caesar Vinaigrette
Inspired by a recipe from Bobby Flay, this vibrant grilled romaine salad brings smoky flavor and bold textures to the table. Topped with sweet grilled corn and juicy fresh tomatoes, it’s the perfect balance of summer freshness and charred depth. To finish, it’s sprinkled with garlicky breadcrumbs for crunch and drizzled with a spicy Caesar vinaigrette that delivers just the right kick. Altogether, it’s a fresh, flavorful twist on a classic salad — ideal for warm-weather gatherings or a simple weeknight dinner.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
1 teaspoon pureed canned chipotles
1 1/2 teaspoon Worcestershire sauce
Few drops of hot sauce
1 tablespoon lime juice
6 cloves garlic
4 anchovy fillets (optional)
1/2 cup olive oil
2 tablespoons red wine vinegar
2 heads of Romaine lettuce
1 cup fresh corn
1 1/2 cup grape tomatoes, halved
1/2 cup freshly grated parmesan cheese
Garlic Breadcrumbs:
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
- Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
- Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds.
- Place 6 leaves on each plate, top with corn and tomatoes, drizzle with the dressing, and garnish with shaved cheese and breadcrumbs.Garlic Breadcrumbs
- Heat the oil and butter in a large saute pan over medium heat until the butter has melted. Add the garlic and cook, stirring continuously for about a minute.
- Add the breadcrumbs, salt, and pepper and cook, stirring occasionally until golden brown and toasted, about 5 minutes. Transfer to a plate and cool. Store in an airtight container for up to 2 days. You can re-crisp by spreading on a baking sheet and toasting in a 300F degree oven for 5 minutes.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
If you are a Caesar salad lover, read about the history here and try a Mini Chicken Caesar Salad as an appetizer.
