Lemony-Grilled Caesar Salad

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


reduced calorie mayonnaise

¼ cup(s)

plain lowfat Greek yogurt

¼ cup(s)


2 Tbsp, warm

fresh lemon juice

1 Tbsp, or vinegar

olive oil

1 tsp

minced garlic

1 tsp

black pepper

¼ tsp

kosher salt

1 pinch

anchovy paste

1 tsp

Worcestershire sauce

1 tsp

Dijon Mustard

½ tsp

cooking spray

6 spray(s)


4 head(s), large

uncooked radicchio

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

kosher salt

½ tsp

black pepper



½ cup(s), rinsed and drained

balsamic vinegar

2 tsp

shredded parmesan cheese

½ cup(s), or shaved

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.

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