umami
Grilled Romaine Caesar Salad with Crispy Bacon
Grilled romaine and fresh, crispy bacon takes your classic Caesar Salad to a whole new level. Topped with crunchy croutons, freshly grated parmesan and black pepper, this salad is as satisfying as it is refreshing. Perfect as a side or a small plate main for any day of the week.
At A Glance
- Prep Time 20 minutes
- Cook Time 20 minutes
- Servings 6 Servings
- Cuts bacon
Ingredients
Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.
Directions
Prepare the bacon
- In a large skillet, lay bacon flat with little overlap before turning on heat.
- Cook over medium heat, turning the bacon every 2–3 minutes. Turn the bacon until it reaches an internal temperature of 145°F, about 7–12 minutes total.
- Transfer bacon to a paper towel-lined plate to cool.
Grill the bread and lettuce
- Preheat the grill to 400°F or high heat. Clean and oil the cooking grate, then close the lid.
- Cut romaine heads in half, lengthwise.
- Slice bread in ½-inch thick slices.
- Drizzle olive oil over both sides of the bread slices and all over the romaine heads. Season everything with pepper.
- Place bread on the grill. Turn the slices occasionally until the bread is toasted with a little bit of char, about 3–5 minutes. Remove from heat and cut into cubes.
- Place romaine heads on the grill and cook for 1–2 minutes on each side until slightly charred. Remove to serving plates.
Make the salads
- Drizzle lettuce with dressing, getting between all the leaves. Top with croutons and crumbled bacon, then serve!
*Cook bacon to an internal temperature of 145°F (63°C) with a 3-minute rest.
Nutrition
- Calories 350
- Protein 13 g
- Fat 28 g
- Sodium 710 mg
- Cholesterol 30 mg
- Saturated Fat 6 g
- Carbohydrates 14 g
- Fiber 7 g
Cook Time: 1 hours
