Grilled Caesar Salad Recipe

You may be thinking to yourself, “Grilled?! What a peculiar thing to do to fresh lettuce!” Well, we’re here to inspire you with a new way to think about serving salad – especially that of a sturdy stalk of romaine lettuce. Trust us, the crunch of the romaine remains intact, while the ruffly edges get the slightest char and the traditional chill warms to just above room temperature when served quickly – not too hot to serve on summer days, but a warm and comforting finish. 

There are many things to love about this recipe, but to name just a few of our favorites:  

  • It’s a unique spin on a salad, and because of the pancetta and egg additions, it’s hearty enough to stand on its own, yet light enough to serve alongside {or underneath!} a simple protein. 

  • Unlike a traditional Caesar Salad Recipe like this one we love that includes anchovies and is thickened with raw eggs, this take on Caesar dressing is made up of ingredients that still pack a flavor punch, but skipping those that can sometimes lean too fishy for some diners’ preference. 

  • The texture notes are next level thanks to the crunch of the breadcrumbs and the creaminess of the dressing. 

  • The preparation is simple enough for those stretch-into-the-sunset summer evenings and oh-so-satisfying to eat at the end of a long day. 


A Few Key Ingredients:  

  • Romaine Lettuce – Don’t try to sub a different green leaf! Romaine is the perfect texture to stand up to this prep technique. 

  • Pancetta – That salty bit you crave. 

  • Worcestershire – A little teaspoon goes a long way in providing that savory, umami flavor you typically get with the traditional recipe for a Caesar dressing. 


This recipe also pairs well with our other grilled favorites and is the perfect way to complete an outdoor gathering or family dinner. Enjoy!  

Grilled Caesar Salad 


4 heads of romaine lettuce - cut in half lengthwise 

1/2 lb of diced pancetta 

4 large eggs 

2 cups of toasted bread crumbs 

1 cup freshly grated Parmesan cheese 

olive oil 


For the dressing   

2 1/2 tablespoons of mayonnaise 

2 teaspoons Dijon mustard 

1 teaspoon Worcestershire sauce 

2 large cloves minced garlic 

juice of 3 lemons 

1 1/2 cups olive oil 

salt and freshly ground black pepper to taste 


Cook pancetta in a skillet over medium heat until browned and crisp - about 10 minutes. Remove and drain on a plate lined with paper towels. 
Combine all dressing ingredients in a food processor. Pulse until smooth. 
Heat a skillet on medium to low heat and drizzle olive oil to lightly coat bottom of pan. Cook eggs until whites are done, keeping the yolk intact and runny. 
Heat up your grill. 
Drizzle olive oil over lettuce. Cook both sides on grill until charred and remove from grill. 
Drizzle dressing, pancetta, parmesan cheese, and breadcrumbs over the hot lettuce. 
Top with eggs sunny side up. Enjoy! 


Serve It Up 

Use this medium-sized serving platter to add a ruffle flair to your spread and keep contents {like drizzly dressing!} contained. 
Line up the lettuce halves neatly on this large handled tray for a neat and purposeful presentation. 

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