New This Month

Grilled Simple Caesar Salad


While the anchovies add a deeper flavor to the salad, feel free to omit them if you don't like fish.

  • Servings: 4

Source: Mad Hungry, April 2011


  • 2 heads romaine lettuce, trimmed and halved lengthwise
  • Extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons lemon juice
  • Shaved Parmesan cheese
  • 2 anchovy fillets (optional)


  1. Heat a cast-iron grill pan. Brush cut sides of the romaine with olive oil. Generously sprinkle with salt and pepper. Grill until charred and blackened in a few places, about 2 minutes.

  2. Place the lettuce pieces on a platter. Drizzle with olive oil, lemon juice, and shaved Parmesan. Garnish with anchovies, if desired.

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