Grilled Romaine Caesar Salad ~ Classic Caesar Dressing Recipe

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If you want to think like a chef, you must pay homage to your roots. Watch Cheoff Geoff teach you how to make a grilled romaine Caesar salad with roasted prosciutto, garlic toast points and the best classic Caesar dressing from scratch.

When I was a kid, my Italian mom used to make the best Caesar salad. We would always request it for birthdays or family functions. Today we’re gonna take a different spin on a classic. We are going to grill romaine hearts whole and drizzle them with homemade Caesar dressing. This is recipe is a great addition to a family BBQ or a show-stopper for a romantic dinner. Bon Appetit!


  • 6 anchovies
  • 3 clove garlic
  • 2 eggs
  • 2 tb red wine vinegar
  • 2 tb Worcestershire
  • 1 tb Dijon mustard
  • 1 cup oil blend: 3 part canola, 1 EVOO
  • 1 cup shredded Grana Padano Parmesan cheese
  • 1 lemon, juiced
  • S+P to taste


  1. Pulse the anchovies and garlic 15 times in a food processor.
  2. Add eggs, vinegar, Worcestershire, Dijon.
  3. Blend until smooth.
  4. While blending, slowly add the oil mixture to emulsify. About 3-4 minutes.
  5. Add cheese and lemon, blend swiftly until smooth.
  6. Season with S+P.

Shelf life: 5 days

Yield: 2 cups


  • 2 head romaine hearts, halved
  • 6 thin slices of baguette
  • ¼ olive oil
  • 1 clove garlic, crushed
  • 5 piece prosciutto, roasted
  • 6 tb Classic Caesar dressing
  • ½ lemon, caramelized
  • 3 tb shredded Parmesan cheese
  • Cracked pepper to taste


  1. See video for slicing techniques.
  2. Roast prosciutto in the oven at 400 for 5 minutes on a parchment lined baking sheet.
  3. Combine crushed garlic and EVOO.
  4. Using a brush, spread garlic oil all over the cross section of the romaine and the sliced baguette. Season with S+P.
  5. Heat your BBQ to 350, then grill the romaine 2 minutes per side. Same for the garlic toast points.
  6. Layer the ingredients on a large platter, then drizzle with dressing.
  7. Finished with cheese and cracked pepper.

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