Photo of Grilled Caesar salad with cherry tomatoes by WW

Grilled Caesar salad with cherry tomatoes

Total Time
25 min
20 min
5 min
Grill romaine lettuce and bread to elevate a traditional Caesar salad with a crisp and smoky flavor. At farmers' markets and specialty food stores, look for a variety of lettuce called Little Gem for making these salads. It is a tender ruffle-leaved variety that is a cross between romaine and Bibb. We used tongs to flip the lettuce and remove it from the grill.


Cooking spray

4 spray(s)


1 clove(s)

Grated Parmesan cheese

3 Tbsp, divided

Reduced calorie mayonnaise

2 Tbsp

Anchovies packed in oil

2 item(s)

Fresh lemon juice

1 Tbsp

White balsamic vinegar

1 Tbsp

Worcestershire sauce

1 tsp

Dijon mustard

½ tsp

Agave nectar

½ tsp, or honey

Black pepper


Romaine lettuce heart

4 heart(s)

Whole wheat bread

4 oz, Italian variety, 4 (1-oz) slices

Table salt

¼ tsp

Cherry tomatoes

2 cup(s), halved


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Place garlic in mini food processor and pulse until minced. Add 1 tablespoon of Parmesan, the mayonnaise, anchovies, lemon juice, vinegar, Worcestershire, mustard, agave nectar, and pepper; puree.
  3. Cut each romaine heart lengthwise in half or into quarters if large, leaving cores intact. Pat dry with paper towels. Lightly spray romaine and bread with olive oil nonstick spray. Sprinkle romaine with salt.
  4. Put lettuce on grill rack and grill, turning once, until lightly charred, but not limp, about 5 minutes. Place bread on grill rack and grill, turning once, until lightly charred, about 4 minutes. Cut bread into 1/2-inch cubes.
  5. Arrange romaine evenly on 4 plates. Top with bread cubes and tomatoes. Drizzle evenly with dressing and sprinkle with remaining 2 tablespoons cheese. Serve at once.
  6. Serving size: 1 salad