I love finding cooking inspiration at restaurants.
Whenever I eat out, I make mental notes of dishes that really stand out to me.
It doesn’t happen often but every once in awhile, I’ll come across something that really peaks my interest.
Today, I’m bringing you one of those restaurant-inspired dishes.
I had this Caesar salad as a side dish once and was so intrigued by the grilled romaine and the flavor it added. It was topped by big Parmesan shavings, thin, crispy flatbread, and a house made dressing that had a hint of lemon. YUM.
The flavor of that salad stuck with me and I just had to give it a try myself!
So here we are with a big ol’ plate of grilled Caesar salad.
Since I live in an apartment and don’t have a grill, I borrowed my dad’s. It was really nice having a co-griller. (Thanks, Dad!)
My family was around and got to sample the goods. It was fun for me to share it with them (and nice having people to help eat all the salad so I didn’t have a ton of leftovers). The grilled romaine was a hit!
We’re not grilling the romaine to a charred crisp. I would just call it… flavor enhancement. We’re cutting the romaine in half and grilling each side for a few minutes. It’ll get slightly brown and a little wilted but not in a salad-left-in-the-fridge-too-long kind of way and the rib of the romaine leaves still have their crunch.
This was super fast to put together and could be a weeknight dinner if you added some chicken, shrimp, or other protein.
Grilled Caesar Salad; Recipe or Not
serving size: one head of romaine would be enough for a dinner salad for two if you add chicken, shrimp, or some kind of protein. As a side salad, it would probably be enough for 3-4 people.
- 1 head of romaine, cut in half
- 2 slices of bread cut in half
- Your favorite Caesar dressing
- Grated Parmesan (about 1/4 cup)
- Fresh cracked black pepper
- Squeeze of lemon juice, optional
- Several tablespoons of olive oil