Of all the ways to make a salad feel (and taste!) totally impressive, there is nothing I love more than taking it to the grill. This salad was born out of my love of grilled romaine—with its warm, wilted leaves and slightly smoky scent—and succulent grilled salmon that cooks in just six (yes, six!) minutes.
There’s romaine, crispy croutons, and a thick, creamy dressing kissed with tangy lemon, Parmesan, and anchovy, just as you’d expect from a classic Caesar. But, with my version every component of the salad gets grilled, from the romaine to the lemon for the dressing to the bread for the croutons to the salmon, to deliver a leveled-up Caesar salad with a smoky twist.
How to Grill an Entire Salad
Before heading outdoors, get two rimmed baking sheets handy—one for the lettuce, bread, and lemon, and another for the salmon. These make it easy to transport all the ingredients to and from the grill. If your grill is large enough and there’s no crowding, you can grill the romaine, lemon, and bread all at the same time.
