Description
This Smoky Caesar Salad elevates the classic favorite with charred grilled lemons, crispy homemade croutons, and a creamy Caesar dressing infused with a subtle smoky flavor. It’s a refreshing yet satisfying salad perfect as a side dish or light meal.
Ingredients
For the Salad
- 2 large romaine lettuce hearts, chopped
- ¼ cup grated Parmesan cheese
- Freshly ground black pepper, to taste
For the Homemade Croutons
- 4 cups day-old crusty bread, cubed
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
For the Smoky Caesar Dressing
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 cloves garlic, minced
- ¼ cup finely grated Parmesan cheese
- ¼ tsp smoked paprika
- 2 tbsp water (as needed)
- Salt and black pepper, to taste
For the Grilled Lemons
- 2 lemons, halved
- 1 tsp olive oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the croutons.
- Prepare Croutons: Toss the bread cubes with olive oil, garlic powder, smoked paprika, and salt to evenly coat.
- Bake Croutons: Spread the coated bread cubes on a baking sheet and bake for 12–15 minutes, stirring halfway through, until they turn golden and crisp.
- Make Dressing: While croutons bake, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, Parmesan cheese, smoked paprika, salt, and black pepper. Add water gradually to achieve the desired creamy consistency.
- Prepare Lemons: Lightly brush lemon halves with olive oil to prevent sticking and enhance char.
- Grill Lemons: Heat a grill pan or outdoor grill over medium-high heat. Place lemons cut-side down and grill for 2–3 minutes until lightly charred for a smoky flavor.
- Assemble Salad: In a large bowl, toss the chopped romaine lettuce with the smoky Caesar dressing until well coated.
- Finish Salad: Add the homemade croutons and grated Parmesan cheese to the dressed lettuce and toss lightly to combine.
- Serve: Serve the salad topped with freshly cracked black pepper and the grilled lemon halves on the side for squeezing over the salad to add bright citrus notes.
Notes
- For extra protein, add grilled chicken, shrimp, or salmon to the salad.
- Day-old sourdough bread makes especially flavorful croutons.
- Grilled lemons add a sweet, smoky depth that enhances the dressing.
- Store dressing separately for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
