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Crispy Grilled Caesar Salad Recipe with Homemade Parmesan Crisps Easy and Best

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A smoky, crunchy twist on classic Caesar salad featuring grilled romaine hearts and homemade Parmesan crisps, paired with a creamy Caesar dressing.

Ingredients

Scale
  • 2 large heads of romaine lettuce, halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • A pinch of black pepper (optional)
  • 1 large egg yolk (room temperature; can substitute with 2 tablespoons mayonnaise)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely minced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/3 cup olive oil (light or extra virgin)
  • 2 tablespoons finely grated Parmesan cheese
  • Salt and pepper, to taste
  • Optional garnishes: fresh cracked black pepper, extra lemon wedges

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spoon tablespoon-sized mounds of grated Parmesan onto the sheet, spacing about 2 inches apart. Flatten each mound slightly with the back of a spoon to form thin circles. Optionally, sprinkle a pinch of black pepper on each.
  3. Bake for 5-7 minutes until golden and bubbly. Watch closely after 5 minutes to prevent burning. Remove and let cool on the sheet until crisp.
  4. In a medium bowl, whisk together egg yolk, Dijon mustard, minced garlic, lemon juice, and Worcestershire sauce until smooth.
  5. Slowly drizzle in olive oil while whisking vigorously to emulsify; dressing should thicken slightly.
  6. Stir in grated Parmesan and season with salt and pepper to taste. Add a teaspoon of water if too thick.
  7. Rinse romaine halves under cold water and pat dry thoroughly.
  8. Brush both sides lightly with olive oil and season with salt and pepper.
  9. Heat grill or grill pan over medium-high heat. Place romaine halves cut side down and grill for 2-3 minutes until grill marks appear and edges lightly char.
  10. Flip and grill the back for another 1-2 minutes. Remove from heat.
  11. Place grilled romaine halves on a serving platter. Drizzle generously with Caesar dressing.
  12. Break Parmesan crisps into shards and sprinkle over the top.
  13. Optionally, grind extra black pepper and add lemon wedges on the side for squeezing.

Notes

Pat romaine dry before grilling to avoid steaming. Watch Parmesan crisps closely to prevent burning. Emulsify dressing by adding oil slowly. Parmesan crisps can be made ahead and stored in an airtight container for up to 2 days. Grilled romaine and dressing store separately for best freshness.

Nutrition

Keywords: Caesar salad, grilled romaine, Parmesan crisps, homemade dressing, smoky salad, easy salad recipe, quick lunch, gluten-free salad

Find it online: https://piperplate.com/crispy-grilled-caesar-salad-recipe-with-homemade-parmesan-crisps-easy-and-best/