I love a grilled Caesar salad, and this Grilled Little Gem Caesar Salad is a delicious twist on the classic. Grilling the lettuce, croutons and lemon adds smoky, charred notes that elevate the familiar lemony, garlicky, anchovy-forward Caesar flavors. It’s quick to prepare and perfect as a weeknight main, side, or for weekend grilling and entertaining.
We are using the grill for three uses here
The lettuce, the croutons and the charred lemon to finish off!
What ingredients do you need for this grilled Caesar salad?
Little gem lettuce: Little gems are a compact romaine variety with a tender, slightly sweet flavor. Halved and grilled, they hold together well and develop a pleasing smoky char.
Caesar dressing: A bright, classic lemony Caesar made with egg yolk (or mayo), anchovies, garlic, Dijon mustard, lemon juice, Parmesan, extra-virgin olive oil, neutral oil, kosher salt, black pepper and an optional dash of Worcestershire sauce. Emulsifying the oils into the yolk creates a silky, creamy dressing.
Croutons and finishing: Grill slices of bread brushed with oil until charred, then cut into cubes for smoky croutons. Finish with shaved Parmesan and a squeeze of charred lemon.
Optional proteins: Add grilled chicken, shrimp or steak if you want a heartier salad.
Instructions to make this recipe
Preheat the grill to medium-high.
Make the dressing
In a bowl combine 1 egg yolk (or 1 tablespoon mayonnaise), minced garlic, chopped anchovy fillets, 1 teaspoon Dijon mustard and 2 tablespoons fresh lemon juice. Mash with a fork to form a paste, then whisk until smooth. Season with salt and pepper.
Slowly drizzle in 1/4 cup neutral oil while whisking to begin the emulsion, then add 1/4 cup extra-virgin olive oil and continue whisking until fully emulsified. Stir in 1/4 cup grated Parmesan and a dash of Worcestershire sauce if using. Taste and adjust salt, pepper or lemon as needed.
If you prefer a hand blender, add the same ingredients to a mason jar or a tall cup, start blending from the blade at the bottom, and slowly raise the blender as the mixture emulsifies until creamy and combined.
Grill the lettuce, bread and lemon
Halve the little gem heads lengthwise, keeping the core intact so leaves stay together. Brush the cut sides with olive oil and season with salt and black pepper.
Place cut-side down on the preheated grill and cook 2–3 minutes until grill marks form and the lettuce begins to soften. Flip and grill another 2–3 minutes—aim for light char while keeping the lettuce crisp. Avoid over-wilting or burning.
On the grill at the same time, char lemon halves and slices of bread brushed with olive oil and seasoned with salt and pepper. Remove bread and lemon when charred; cut the bread into cubes to make croutons.
Assemble
Option 1: Place grilled lettuce halves on a serving platter. Drizzle generously with dressing, scatter grilled croutons and shaved Parmesan, finish with freshly ground black pepper and a squeeze of charred lemon.
Option 2: Remove the core from the grilled gems, separate the leaves, and toss in a large bowl with dressing, croutons, shaved Parmesan and charred lemon juice. Serve with extra Parmesan and pepper.
Related salad ideas
- Radicchio and Endive Salad with Miso Dressing
- Roasted Bell Pepper Caprese
- Little Gem Salad with Yogurt Ranch
- Beets with Burrata, Hazelnuts and Green Goddess Vinaigrette
If you make this Grilled Little Gem Caesar Salad, leave a comment or rating to share how it turned out. Tag any photos you share on social media so others can see your version. Enjoy the smoky, bright twist on a classic Caesar!
Watch How To Make This Recipe
Grilled Little Gem Caesar Salad
A smoky take on classic Caesar: grilled little gem lettuce, charred croutons and lemon, finished with a creamy lemony anchovy dressing.
Ingredients
For the Lemony Caesar Dressing
- 1 egg yolk (or mayo)
- 2 oil-packed anchovy fillets, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan
- 1/4 cup extra-virgin olive oil
- 1/4 cup neutral oil (vegetable, canola, avocado)
- Dash Worcestershire sauce (optional)
- Kosher salt and black pepper to taste
For the Salad
- 2–3 heads little gem lettuce, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 slices bread (for croutons)
- 1/4 cup shaved Parmesan
- 1 lemon, halved for the grill
- Kosher salt and black pepper to taste
Instructions
- Preheat grill to medium-high.
- Make the dressing: mash egg yolk with garlic, anchovies, Dijon and lemon until a paste forms. Whisk in neutral oil slowly, then olive oil, until emulsified. Stir in Parmesan and Worcestershire, then season to taste.
- Alternatively, blend ingredients in a mason jar with a hand blender, starting from the blade at the bottom and lifting as it emulsifies.
- Halve the little gems lengthwise, brush cut sides with olive oil and season. Grill cut-side down 2–3 minutes, flip and grill another 2–3 minutes for light char but crisp texture.
- Grill bread and lemon halves alongside until charred. Remove bread, cube for croutons, and reserve lemon for squeezing.
- Option 1: Serve grilled halves on a platter, drizzle dressing, add croutons and shaved Parmesan, finish with charred lemon and black pepper.
- Option 2: Separate leaves, toss with dressing, croutons, Parmesan and lemon juice in a bowl, then serve.
Nutrition
Calories: 467 kcal · Carbohydrates: 9 g · Protein: 6 g · Fat: 47 g · Fiber: 2 g