Grilled Caesar Salad 

by Mimi & Vera LevinTastemakers in Residence

photo by Kristine Leuze

photo by Kristine Leuze

3 heads romaine lettuce, cut in half lengthwise
3 Tbsp. olive oil
Parmesan cheese
Marzetti Simply Dressed Caesar Dressing
1 baguette


  1. Turn grill to lowest temperature 
  2. Cut romaine heads in half lengthwise and drizzle with 2 tablespoons of olive oil 
  3. Cut baguette in half lengthwise and brush 1/2 tablespoon of olive oil on each side
  4. Peel 1 clove of garlic, and rub the garlic clove over each side of olive oil-coated bread
  5. Place the bread on the grill, and grill for 2 minutes each side (if the bread is not crispy, then grill each side for an additional 1-2 minutes)
  6. Take the bread off the grill, and cut into cubes- these will be the croutons 
  7. Grill the romaine for 20 seconds on each side, then remove from the grill
  8. Put the grilled romaine onto a platter, and top with Caesar salad dressing, parmesan cheese, and croutons