Grilled Romaine Caesar

August 4, 2026

Summer outdoor living is made for enjoying more of the day outside, especially when dinner gives you another reason to fire up the grill. Grilled Romaine Caesar offers a fresh way to make the most of the season, pairing crisp greens with smoky char and the familiar flavors of a classic Caesar salad. A quick visit to the grates adds warmth and depth while allowing the romaine to maintain its satisfying crunch.

Grilling does not always have to center on burgers, steaks, or barbecue. Seasonal vegetables and greens can take on a completely different character over the flame, opening up new possibilities for meals served on the patio. This salad fits alongside grilled chicken, seafood, or your favorite summer entrée, yet it has enough personality to earn a place at the center of the table.

Meals like this are also a reminder that outdoor living can be simple. Warm evenings, good food, and a comfortable place to gather are often all you need to spend more time beyond the back door. A welcoming patio and functional cooking area keep preparation, dining, and conversation connected, whether you are hosting friends or sharing a relaxed weeknight dinner with family. Nicolock offers grills, kitchen kits, ovens, bars, sinks, refrigeration, and other options designed to support cooking and entertaining outside.

Ready to upgrade your outdoor spaces? Nicolock Paving Stones has everything from pavers to fireplaces for outdoor living at its best. Whether you need a new grill or an outdoor kitchen upgrade, explore our outdoor dining products for ideas that fit the way you cook, gather, and entertain.

Looking for something new to serve next? Browse the Nicolock collection of recipes and find more inspiration for your next meal outside.

Serves 4

Grilled Romaine Caesar Ingredients

• 2 romaine hearts, halved lengthwise
• 2 ounces Parmesan cheese, shaved

Pickled Onions

• 1 small red onion, thinly sliced
• ¾ cup distilled white vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon red pepper flakes
• 5 whole allspice berries
• 1 bay leaf
• 3 whole cloves

Bread Crumbs

• 2 slices dark bread, such as rye or pumpernickel
• 2 tablespoons extra-virgin olive oil, plus more for brushing

Caesar Dressing

• 1 egg yolk
• 1 anchovy fillet, roughly chopped
• 1 medium garlic clove, roughly chopped
• 3 tablespoons fresh lemon juice (from 2 lemons)
• ½ teaspoon kosher salt
• ¾ cup avocado oil, extra light-tasting extra virgin olive oil, or other neutral oil
• 2 teaspoons Worcestershire sauce
• ½ teaspoon freshly cracked black pepper

Grilled Romaine Caesar Directions

1. Make the pickled onions. Add the onion, vinegar, sugar, pepper flakes, allspice, bay leaf, and cloves to a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, about 1 minute. Turn off the heat and let the onion cool in the saucepan, about 60 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
2. Make the bread crumbs. Turn the oven to broil with a rack in the top position. Brush both sides of the bread with the olive oil. Place the bread on a baking sheet and broil until toasted, about 1 minute per side. Tear the bread into large pieces and transfer to the base of a food processor. Pulse until large crumbs form, about 10 times. Return the bread crumbs to the baking sheet and broil until dry and toasted, 1-2 minutes longer.
3. Make the Caesar dressing. In a narrow jar, add the egg yolk, anchovy, garlic, 1 tablespoon of the lemon juice, and salt. Use an immersion blender to blend the dressing directly in the jar for about 30 seconds. Slowly pour in the oil and continue blending until combined. Add the remaining lemon juice, Worcestershire sauce, and pepper, and blend until emulsified.
4. Preheat the grill on medium-low. Brush the cut sides of romaine hearts with olive oil and place them face down on the hot grill. Cook without disturbing until grill marks appear, 2-4 minutes. Using tongs, flip the romaine and cook until grill marks appear, 2 minutes more.
5. Transfer the grilled romaine to a serving platter. Top with ½ cup pickled onions, dressing, and breadcrumbs. Sprinkle with Parmesan.

Taken from themodernproper.com