This Grilled Romaine Caesar Salad is one of our all-time favorite meals in the summer. We use fresh ingredients from the garden and our own pastured, uncured bacon. I love this with my simple caesar dressing!
This recipe is very versatile. Here are the basics – you can adjust them, add to them, or subtract what you want. I often have all the ingredients prepared in the refrigerator so grilling the lettuce and assembly takes only minutes. When we’re hungry for this we want it on the table fast!
Grilled Romaine Caesar Salad
Ingredients
Ingredients (for 2 salads):
1 head of Romaine lettuce (You can use full heads or Romaine hearts, they both work well. The full heads make a bigger meal. Make sure they’re cold from the refrigerator.)
Grilled chicken breast, cut into thin strips
Cooked bacon, crumbled
Asiago cheese block
Cherry tomatoes
a little bit of olive oil
Instructions
Instructions:
• Slice the head of Romain from end to end keeping each half as intact as possible.
• Heat up griddle on stove to high or use your gas grill. (Note: The outdoor grill will be much hotter and you must keep the lid open.) Grilling the lettuce will take only minutes but the griddle must be very hot before putting the lettuce on it. Once the griddle is hot, lightly brush the cut side of the lettuce with olive oil and press onto the griddle. Sometimes I hold it there, sometimes I put a bacon press on it. Allow it to sizzle for 1-2 minutes, removing the lettuce once you have nice charred grill marks. Place grilled side up on platter.
• Top lettuce with chicken strips, tomatoes and drizzle with caesar dressing. Finely grate Asiago cheese over the whole plate and sprinkle with bacon pieces.