Vegetarian Grilled Caesar Salad
This grilled romaine Caesar salad is topped with a creamy homemade vegetarian Caesar dressing for a delicious side dish.
I love Caesar salads, but ordering one as a vegetarian is a gamble because most of them hide anchovies you can’t see. Luckily, it’s an easy salad to make at home! While I often make this vegan Caesar dressing, I wanted to make a nut-free Caesar dressing. This one is so creamy and flavorful, no one will miss the anchovies!
I have to admit that the first time I had a grilled Caesar salad, I was skeptical. I love crunchy romaine, and I was afraid I’d be left with a soggy, sad salad. But I was surprised at how the inside still has a little crunch, and the charred exterior adds a layer of flavor. This is so good, and it’s quickly become one of my favorite summer side dishes.
Ingredients & Substitutions
For the Caesar dressing
- Mayonnaise: This creates the creamy base of the dressing. Traditional Caesar gets its body from raw egg yolks, but mayo does the same job without having to use raw eggs. Feel free to use a vegan mayo if you like.
- Lemon juice: This adds brightness and tang to cut through the richness of the mayo. Use fresh if you can, bottled lemon juice tastes flat here.
- Dijon mustard: A little mustard adds a sharp, savory bite and helps everything emulsify into a smooth dressing. Yellow mustard will work in a pinch, but the flavor is much milder.
- Capers and caper brine: This is the secret to a Caesar dressing without anchovies. Blended capers give you that same salty, briny, savory depth. Chopped green olives can work as a substitute, though the flavor will be slightly different.
- Nutritional yeast: This adds a cheesy, umami flavor without any dairy. If you’re not worried about keeping it dairy-free, you can swap in 2 tablespoons of finely grated Parmesan.
- Garlic– Fresh minced garlic gives the dressing a bold, garlicky punch. If you prefer something milder, use ¼ teaspoon of garlic powder instead.
- Worcestershire sauce– Adds a savory, tangy depth. Heads up: most Worcestershire sauce contains anchovies, so look for a vegetarian version like this one.
- Onion powder– A background savory note that rounds out the dressing.
- Milk– Just for thinning. Add it a tablespoon at a time until the dressing pours the way you want. Any dairy or non-dairy milk works, or use water if that’s what you have.
For the salad
- Romaine lettuce– Buy whole heads, not the bagged hearts. You need the root end intact so the halves hold together on the grill. The sturdy ribs are what let romaine stand up to the heat.
- Olive oil– Brushed on the cut sides so the lettuce chars instead of drying out.
- Croutons– I like these homemade croutons, but store-bought works great too. For a gluten-free option, try my polenta croutons!
- Parmesan– Shaved or grated. Traditional Parmesan is made with animal rennet, so use a vegetarian Parmesan or a vegan option like Violife’s Parmesan-style wedge if that matters to you. An extra sprinkle of nutritional yeast works too.
- Lemon wedges– A squeeze right before serving wakes the whole thing up. Grill the lemon halves cut-side down for 2 minutes if you want a smoky citrus version.
- Optional toppings– Crispy chickpeas for extra protein and fiber, grilled tofu, or crispy white beans.
How to Make a Grilled Caesar Salad
Make the dressing
Grill the romaine
Assemble
Tips for the Best Grilled Caesar
- Grill it fast and hot. You’re after char, not wilted lettuce. If your romaine is limp all the way through, the grill wasn’t hot enough or it sat too long.
- Chill the dressing. It thickens up and the flavors settle. I found that even 20 minutes in the fridge helps a lot!
- Blend the capers completely. That’s what gives you the savory, almost-anchovy depth.
- Grill the lemon halves. Two minutes cut-side down, and you get a smoky flavor that’s worth the extra step.
- Dress it right before serving. Grilled romaine plus dressing does not sit well. (I learned the hard way!)
How to Store Leftovers
Store leftover dressing in an airtight container in the fridge for up to 5 days. It’ll thicken as it sits, so add a splash of milk to loosen it back up. The grilled romaine doesn’t keep, so if you don’t plan to eat it all, just grill one head at a time.
Frequently Asked Questions
- Can I make the dressing ahead of time? Yes, and you should. It tastes even better after a few hours in the fridge.
- Do I have to grill the lettuce? No. The dressing is great on regular chopped romaine. But grilling adds a smoky flavor that makes this feel like a real dish instead of a side salad.
- What can I use instead of capers? A small amount of chopped green olives gives you a similar salty, briny hit. The dressing will taste a little different, but it works.
- How do I keep the romaine crisp? Hot grill, 1 to 2 minutes. You want char marks on the outside while the inside stays cool and crunchy.
- Is this Caesar dressing vegetarian? The dressing skips anchovies, but check your Worcestershire sauce (most contain anchovies) and your Parmesan (traditional Parm uses animal rennet). Swap both for vegetarian versions and you’re set.
Other Salad Recipes
If you enjoy this salad, you might enjoy my vegan Caesar with tempeh, this Mexican Caesar salad, or this broccoli Caesar salad.
Print
Vegetarian Grilled Caesar Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grill
- Cuisine: American
- Diet: Vegetarian
Description
This grilled romaine Caesar salad is topped with a creamy homemade vegetarian Caesar dressing for a delicious side dish.
Ingredients
Units
Scale
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained
- 1 teaspoon caper brine
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic, minced
- 1/2 teaspoon vegan Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 2 to 4 tablespoons milk, to thin as needed
- Salt, to taste
Salad
- 2 large heads romaine lettuce
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1/2 cup croutons, homemade or store-bought
- 1/4 cup shaved Parmesan cheese
- Lemon wedges, for serving
Instructions
- Add the mayonnaise, lemon juice, Dijon mustard, capers, caper brine, nutritional yeast, garlic, Worcestershire, onion powder, and black pepper to a food processor. Blend until smooth and creamy.
- Add milk one tablespoon at a time until the dressing reaches your desired consistency. Taste and adjust with additional lemon juice, salt, or pepper. Refrigerate while preparing the salad.
- Preheat the grill to medium-high heat, about 400°F.
- Slice each head of romaine in half lengthwise, leaving the root intact so the leaves stay together. Lightly brush the cut sides with olive oil and season with salt and pepper.
- Place the romaine cut-side down on the grill for 1 to 2 minutes, until lightly charred. Flip and grill 30 to 60 seconds, just until slightly wilted. Remove immediately.
- Arrange the grilled romaine on a serving platter. Drizzle generously with the Caesar dressing.
- Top with croutons, Parmesan, and additional cracked black pepper. Finish with a squeeze of lemon.
