More Great Recipes: Lettuce/Vegetable

Grilled Caeser Salad with World's Best Homemade Croutons

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Member since 2010
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Serves 4 | Prep Time 20 | Cook Time 5

Why I Love This Recipe

I think I got this idea from the Food Network but I can't remember the show. I know I got the idea for the homemade croutons from another cooking show but I've added my own touches.

This is a perfect salad for the winter when people don't necessary want cold salads.

Ingredients You'll Need

3 hearts of Romaine - organic if available
Parmesan Cheese - shaved
Olive oil
Salt & Fresh Ground Pepper
Procuitto - grilled (optional)
Caeser dressing - After years of making mine from scratch I now use a favourite store bought yogurt based dressing that I add some anchovie paste, minced garlic and fresh lemon juice to that makes it nice and light and not too creamy or thick. More flavour and less dressing to needed to coat the lettuce. Yeah!

World's Best Homemade Croutons
French Bagette or Loaf - cut into large 1" cubes and left out to dry
Olive oil
Garlic - minced
Parmesan cheese - grated
Paprika - I use smoked
Italian Seasoning - I use the stuff in the grinder
Cayenne Pepper


Make the croutons first

Heat 1 tablespoon of olive oil in large skillet over medium heat

Toss bread cubes in pan to coat

Pour 1 more tablespoon of oil over croutons to fully coat

Continue to toss cubes until golden brown

Generously sprinkle with paprika and Italian seasoning

Lightly sprinkle with cayenne pepper

Stir to evenly distribute the spices

Turn heat off

Spread 1/2 cup of grated parmesan over the croutons and toss as it melts

Caution: Be careful not to taste these croutons by themselves as they tend to become snack food on their own!!

Heat the BBQ or Grill

Cut the ends off the lettuce hearts

Spray with olive oil

Lightly sprinkle with salt and fresh ground pepper

In a small bowl mix the salad dressing with added ingredients as per above.

Grill whole lettuce hearts about 1 minute per side on high heat

Remove from grill and separate lettuce leaves onto individual plates for serving

Distrube croutons on the plate

Drizzle dressing over leaves and croutons

Garnish with capers and shaved parmesan cheese and fresh ground pepper

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