Green Salads

Charred Caesar Salad

This charred Caesar salad transforms the steakhouse classic with ninety seconds of smoke. Romaine hearts hit a screaming-hot grill pan just long enough to blacken the edges while the cores stay crisp and cold, then get draped in a real anchovy-garlic dressing and buttery sourdough croutons. The contrast between warm char and cool crunch is the whole point, and it turns a familiar salad into something you will crave.

Charred Caesar Salad
10 minPrep time
20 minTotal time
2Servings
380Kcal / serving

Ingredients

  • 2 romaine hearts, halved lengthwise
  • 4 anchovy fillets
  • 1 egg yolk
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1/3 cup olive oil, plus more for croutons
  • 2 thick slices sourdough, torn
  • 1/2 cup shaved Parmesan
  • Black pepper and flaky salt

Instructions

  1. Make the dressing

    Pound the garlic and anchovies to a paste. Whisk in the egg yolk and lemon juice, then stream in the olive oil until thick and creamy. Season with black pepper — it rarely needs salt.

  2. Fry the croutons

    Tear the sourdough into chunks and fry in a generous pool of olive oil over medium heat, tossing, until deeply golden, about 5 minutes. Salt immediately.

  3. Char the romaine

    Heat a grill pan until smoking. Brush the cut sides of the romaine with oil and press down for 60–90 seconds, until you have black grill marks but a cold, crisp core.

  4. Assemble hot and cold

    Arrange the romaine cut-side up and spoon the dressing into the crevices. Scatter croutons and Parmesan, finish with pepper and flaky salt, and serve at once.

Finish it with a homemade creamy tahini dressing, or pair it with our Cucumber Avocado Salad for a bigger spread. New to building bowls from scratch? Start with our Homemade Salad Dressing Ratios guide.

The MakeSalads secretChar only one side of the romaine. One blackened face against one raw face is what makes this salad special — grill both and you just cook the lettuce.

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