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Grilled Caesar Salad


4 Pastene Anchovy Fillets
1 ½ Tbsp Pastene Minced Garlic 
¼ cup fresh lemon juice 
1 tsp Pastene Red Wine Vinegar
1 Tbsp Dijon mustard 
½ cup Pastene Extra Virgin Olive Oil
2 hearts of romaine lettuce, halved
1 Tbsp Pastene Extra Virgin Olive Oil
salt and black pepper to taste
¼ cup Pastene Grated Parmesan Cheese
Pastene Balsamic Glaze, optional


  • Combine anchovies, garlic, lemon juice, vinegar, mustard, and olive oil and place in a blender or food processor. Pulse until dressing emulsifies.
  • Cut hearts of romaine in half including the stem. This keeps all the leaves together while on the grill. Brush a light amount of olive oil on lettuce to avoid sticking and place on grill for 2 to 3 minutes. 
  • Top with dressing, croutons, parmesan cheese, and serve immediately.
  • Drizzle balsamic glaze to finish.

Product Used

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