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Grilled Caesar Salad


Serves 3
4Pastene Anchovy Fillets, chopped
1 ½ TbspPastene Minced Garlic
¼ cupfresh lemon juice
1 tspPastene Red Wine Vinegar
1 TbspDijon mustard
½ cupPastene Extra Virgin Olive Oil
¼ cupPastene Grated Parmesan Cheese
Salt and freshly ground black pepper
2hearts of romaine lettuce
1 TbspPastene Extra Virgin Olive Oil
Pastene Balsamic Glaze, optional


  • Combine all dressing ingredients together and pour into a blender or food processor.
  • Salad:
  • Cut hearts of romaine halfway down keeping the bust in tact. This keep all the leaves together while on the grill.
  • Drizzle a light amount of extra virgin olive oil on lettuce to avoid sticking and place on grill for 5 minutes and immediately turn to other side. 
  • Serve salad immediately with dressing, a sprinkle of seasonings, croutons and parmesan cheese.
  • Top with Pastene Balsamic Glaze, optional

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