Grilled Vegetarian Caesar Salad with Charred Romaine

This grilled romaine Caesar salad is topped with a creamy homemade vegetarian Caesar dressing for a delicious side dish.

Caesar salad can be tricky for vegetarians because many classic recipes include anchovies. Making it at home is simple and guarantees you know exactly what’s in the dressing. I usually make a vegan-style version, but this recipe focuses on a nut-free, vegetarian-friendly dressing that’s rich, creamy, and full of savory, briny flavor—no anchovies required.

At first I was unsure about grilling romaine. I worried the lettuce would turn limp and soggy, taking away the crisp texture I love. Grilling, however, produces a charred exterior while the interior stays slightly crunchy, adding a smoky dimension that elevates a simple Caesar into a standout summer side. It’s quick to prepare and makes a great accompaniment to grilled mains.

Ingredients & Substitutions

For the Caesar dressing

• Mayonnaise: Provides a thick, creamy base similar to the texture raw egg yolks give in traditional Caesar. Use regular or vegan mayo to suit your diet.
• Lemon juice: Fresh lemon brightens and balances the dressing; bottled lemon juice is an acceptable fallback but is less vibrant.
• Dijon mustard: Adds a savory tang and helps emulsify the dressing. Yellow mustard can be used in a pinch but is milder.
• Capers and caper brine: These provide the salty, briny umami that replaces anchovies. If you don’t have capers, chopped green olives can work though the flavor will differ.
• Nutritional yeast: Gives a cheesy, umami note without dairy. If dairy is fine for you, finely grated Parmesan can be substituted.
• Garlic: Fresh minced garlic gives the classic garlic punch. For a milder taste, use a small amount of garlic powder.
• Worcestershire-style seasoning: Adds complexity and savory depth. Note that many traditional Worcestershire sauces contain anchovies; choose a vegetarian version if you want to keep the dressing fully vegetarian.
• Onion powder: A subtle background savoriness that rounds out the dressing.
• Milk or alternative: Used to thin the dressing to a pourable consistency. Add a tablespoon at a time; any dairy or plant-based milk works, or use water if needed.

For the salad

• Romaine lettuce: Use whole heads rather than bagged hearts so the halves stay intact when grilled. The sturdy ribs help the lettuce hold up to high heat.
• Olive oil: Lightly brush cut sides so the lettuce chars instead of drying out.
• Croutons: Homemade or store-bought both work. For a gluten-free option, consider crispy polenta or other grain-free crouton alternatives.
• Parmesan: Shaved or grated. If you avoid animal rennet, use a vegetarian or vegan Parmesan-style alternative, or add extra nutritional yeast.
• Lemon wedges: A squeeze of fresh lemon at the end brightens the whole salad. For a smoky citrus note, grill lemon halves briefly, cut-side down.
• Optional toppings: Add crispy chickpeas, grilled tofu, or crispy white beans for extra protein and texture.

How to Make a Grilled Caesar Salad

Make the dressing

Grill the romaine

Assemble

Tips for the Best Grilled Caesar

• High, fast heat: Aim for quick char marks. You want the outside seared while the inside remains crisp.
• Chill the dressing: Refrigerating it for even 20 minutes helps the flavors meld and the texture firms up.
• Puree the capers: Fully blending capers is key to reproducing the savory, slightly anchovy-like depth without using fish.
• Grill the lemon: Briefly grilling lemon halves cut-side down gives a pleasant smoky brightness.
• Dress just before serving: Grilled romaine becomes soggy if it sits with dressing, so assemble at the last moment.

How to Store Leftovers

Store leftover dressing in an airtight container in the refrigerator for up to five days. It may thicken as it chills—thin it with a splash of milk or water before serving. Grilled romaine does not store well, so only grill what you plan to eat at one sitting.

Frequently Asked Questions

• Can I make the dressing ahead of time? Yes. The dressing improves after a few hours in the fridge, so making it ahead is convenient.
• Do I have to grill the lettuce? No. The dressing is excellent on raw chopped romaine, but grilling adds a smoky, restaurant-style touch.
• What can replace capers? Chopped green olives provide a similar briny flavor if capers aren’t available.
• How do I keep the romaine crisp? Use a hot grill and limit the time on the heat—1 to 2 minutes cut-side down, then a brief flip.
• Is this dressing vegetarian? The recipe omits anchovies, but confirm any Worcestershire-style seasoning and Parmesan alternatives if you aim to keep the dish fully vegetarian.

Recipe Details