Grilled Caesar salad

Contributed by Preston Maring, MD

Grilled Caesar salad

People who give advice about what fish to eat tout the ecological and health benefits of eating smaller fish which are not endangered and don't have a lot of mercury. What better excuse to eat more anchovies.

I can do good things for the environment and have another really good version of a Casesar salad. Grilling the romaine and the croutons outdoors would be a nice touch, but I just used a grill pan then finished the croutons in the oven. I also used an egg substitute instead of a raw egg not because of salmonella phobia but just trying to reduce a little fat and cholesterol given the olive oil and parmesan.

Servings: 6


  • 4 anchovy fillets (I am sure glad they come already filleted)
  • 2 small garlic cloves, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Whole grain baguette or batard — cut 12 baguette slices about 1/2 inch thick
  • 1/4 cup egg substitute or 1 large egg
  • 2 tablespoons fresh lemon juice
  • 3 hearts of romaine. halved lengthwise
  • 1/4 cup grated parmesan cheese (use real stuff)


  1. Combine anchovies, garlic, oil, salt, and pepper into a blender. Puree until smooth.  
  2. Brush the baguette slices with some of this mixture and transfer them to a platter.  
  3. Add the egg substitute or the egg and the lemon juice to the blender with the remaining anchovy mixture. Blend until smooth. Refrigerate until ready to use. 
  4. Grill the bread until you get grill marks. I did this in a grill pan and then finished them in a 400-degree oven. When they are done, cut them into crouton size chunks.  
  5. Grill the cut side of the romaine for a few minutes until you see some grill marks.  
  6. Cut the romaine crosswise into wide strips and transfer to a salad bowl.  
  7. Toss in the croutons, just enough of the dressing to coat, the parmesan, and toss gently. 

You are likely to enjoy this one. I like this version of the classic Caesar because of its simplicity and the anchovy impact on the croutons.

Nutrition information (per serving)

  • Calories: 318
  • Total fat: 22 g
  • Saturated fat: 4 g
  • Trans fat: 0 g
  • Cholesterol: 5 mg
  • Sodium: 413 mg
  • Total carbohydrate: 23 g
  • Dietary fiber: 9 g
  • Total sugars: 6 g
  • Protein: 11 g