Grilled Romaine Wedge

Hail, Caesar—ahem—salad! Wildly popular and extremely simple to make, the classic Caesar salad gets a "grill up" in this recipe. The idea of grilled lettuce may leave you scratching your head, but trust us, it’s a game-changer. Read on for some tips for how to make it.

The lettuce:
The romaine hearts are cut lengthwise through the core to keep the leaves intact. Then it gets a quick pass on the ripping-hot grill for a minute or two to get a nice char, which imparts a great smoky flavor. 

The bread:
Since we already had the grill going, we threw on a few slices of crusty sourdough bread. It takes on a smoky flavor as well, and crisps up a bit to give some more texture. We then rubbed the bread with some garlic to infuse it with even more flavor. 

The equipment:
Don’t worry if you don’t have a grill or grill pan; you can use a heavy skillet, like cast iron, and follow the recipe as written.

Serving ideas:
The salad comes together super quick and is great for lunch and dinner as a main paired with grilled chicken, shrimp, or even tofu, or as a side to decadent pasta dish. To make things even faster, the dressing can be prepared and stored in the fridge up to two days ahead. 

Did you try this recipe? Let us know how it went in the comments!