Grilled Caesar Salad Recipe

  • Yield:

    4 servings

  • Total Time:

    20 mins

  • Prep Time:

    10 mins

  • Cook Time:

    10 mins


For the dressing:
  • 2 cloves garlic
  • 5 anchovy fillets
  • 2 tablespoons Dijon mustard
  • 1 egg yolk
  • 2 dashes of Worcestershire sauce
  • ⅓ cup Mazola® Corn Oil
  • 3 tablespoons Parmesan cheese
  • Pepper, to taste
  • 2 tablespoons water
  • 1 dash of lemon juice
For the Parmesan chips:
  • 5 tablespoons Parmesan cheese
For assembling the salad:
  • 1 head of Romaine lettuce, halved lengthwise
  • Toasted bread or croutons (optional)


For the dressing:
  1. Step 1) Mash together the garlic with anchovies until they form a paste.
  2. Step 2) Add the anchovy and garlic paste to a bowl and combine with mustard, egg yolk, Worcestershire sauce, Parmesan cheese and Mazola® Corn Oil and mix constantly until thickened.
  3. Step 3) Finally, add the water, lemon juice and pepper and continue to mix until desired consistency.
For the Parmesan chips:
  1. Add a small amount of cheese to a non-stick skillet. Cook over medium heat, let cool and carefully remove from the pan.
For assembling the salad:
  1. Step 1) Brush the lettuce with Mazola® Corn Oil and cook on a griddle over medium-high heat for 2–3 minutes.
  2. Step 2) Place the grilled lettuce on the plate and top with dressing, toasted bread (if using) and Parmesan chips.

Recipe by Andres De Oliveira of @andrescooking

Classic Caesar salad gets a summer-ready update with a quick visit to the grill. Mazola® Corn Oil in the dressing allows all the signature umami-packed flavors of this salad to stand out.