Murray's Grilled Caesar Salad

Featuring a homemade dressing, grilled romaine lettuce and some seriously cheesy additions, this upgraded version of a classic Caesar salad is welcomed at any cookout.

Serves: 4Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 lemons, juiced and zested
  • 2 cloves garlic, minced
  • 2 heads romaine lettuce, cut in half lengthwise
  • 3 anchovies
  • 2 teaspoons Dijon mustard
  • 1 egg yolk
  • 3 tablespoons Murray’s Parmigiano Reggiano, grated
  • 2 ounces Whisps, broken into small pieces
  • 2 tablespoons olive oil
  • 1⁄2 cup vegetable or grapeseed oil
  • 1⁄2 teaspoon black peppercorns, freshly ground
  • 5 teaspoons kosher salt, divided


  • Preheat outdoor grill or grill pan over high heat.
  • In blender, combine lemon juice, garlic, anchovies, mustard, egg yolk, 2 teaspoons salt and 1 tablespoon water; mix until smooth. Stream in oil to make an emulsion.
  • With blender off, add grated cheese, black pepper and lemon zest. Mix briefly. Adjust seasoning if necessary. Set aside.
  • Dress halved romaine heads with remaining oil and salt. Grill, cut side down, 2 to 3 minutes, until grill marks appear.
  • To serve, spoon dressing over lettuce. Garnish with Whisps.