Photo of Lemony Grilled Caesar Salad by WW

Lemony Grilled Caesar Salad

Points® value
Total Time
35 min
25 min
10 min
A quick turn on the grill beautifully tenderizes lettuce.


Light mayonnaise

¼ cup(s)

Plain fat free Greek yogurt

¼ cup(s)


2 tbsp(s), warm

Fresh lemon juice

1 tbsp(s)

Extra virgin olive oil

1 tsp(s)

Minced garlic

1 tsp(s)

Black pepper

¼ tsp(s)

Kosher salt

1 pinch(es)

Anchovy paste

1 tsp(s)

Worcestershire sauce

1 tsp(s)

Dijon mustard

½ tsp(s)

Cooking spray

6 spray(s)


2 pound(s), (4 heads)

Uncooked radicchio

2 pound(s), Treviso variety (4 small heads)

Kosher salt

½ tsp(s)

Black pepper



½ cup(s), rinsed and drained

Balsamic vinegar

2 tsp(s)

Shredded parmesan cheese

½ cup(s)

Fresh parsley

¼ cup(s), minced


  1. Whisk together mayonnaise through mustard in a small bowl or process in a small food processor; set aside.
  2. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat.
  3. Remove any damaged outer leaves from endive and radicchio; cut each in half lengthwise through core. Coat cut surfaces of endive and radicchio with cooking spray; season with salt and pepper.
  4. Place capers in a small baking pan; coat with cooking spray. Place pan directly on grill; cook capers, stirring occasionally, until capers are lightly browned and crispy, 5-10 minutes.
  5. Add endive and radicchio to grill, cut sides down; cook until lightly charred, 2-3 minutes. Flip and grill until slightly softened, 1-2 minutes. Remove from grill; brush cut sides with balsamic vinegar.
  6. To serve, place 1 endive half and 1 radicchio half on a serving plate; drizzle with 1 Tbsp dressing, 1 Tbsp Parmesan, 1 Tbsp capers and 1/2 Tbsp parsley.
  7. Serving size: 1 salad


You can also coarsely chop the grilled endive and radicchio and toss with the dressing to simplify serving and eating.