Grilled Caesar Salad

Recipe Creator: Chef John

Take your favourite salad to the next level by making it a grilled one!


  • Romaine hearts
  • 4 roasted garlic cloves (2 cloves per half of romaine)
  • 2 Tbsp. olive oil (olive oil spray also works great)
  • Salt, to taste
  • Pepper, to taste
  • Croutons (crushed)
  • Caesar dressing
  • Balsamic glaze
  • Fresh squeezed lemon juice
  • Bothwell Parmesan or Bothwell Lactose-Free 18-Month Old Cheddar, grated


  1. Heat grill to 450 degrees F
  2. Clean romaine by removing outer leaves and cut in half vertically
  3. Take the chopped roasted garlic and olive oil and work the garlic and olive oil into the cut side of the romaine
  4. Grill the romaine cut side down for 1 minute. Do ¼ turn and grill for another minute. This will give the romaine some nice char and grill marks. We don’t want to cook the romaine. We  still want the lettuce to be crisp and fresh with some char
  5. Remove the romaine from the heat and place cut side up on a plate and top with crushed croutons. Season with salt and pepper
  6. Take your Caesar squeeze bottle and zig zag dressing across the lettuce and crushed croutons
  7. Repeat the zig zag with balsamic glaze
  8. Top with grate Parmesan
  9. Garnish with fresh lemon wedges