Grilled Caesar Salad with Steak and Herb Parmesan Dressing
This grilled Caesar salad takes the classic to the next level with charred romaine, juicy grilled ribeye , sourdough croutons, shaved parmesan, and grilled lemons for a burst of brightness. Tossed with a creamy homemade herb parmesan Caesar dressing. Not only is this a show stopper but it's darn good!
Equipment
Ingredients
- 4 heads Romaine lettuce
- 1 medium Lemon sliced in half
- 3-4 slices Sourdough bread
- 2 lbs. Thin Ribeye steaks
- 2 tsp Kosher salt
- Fresh cracked black pepper
- Avocado oil for drizzling
- 1/2 cup Shaved parmesan cheese
For The Dressing:
- 2 Egg yolks
- 2 fresh Garlic cloves
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- 2 tbsp Fresh lemon juice
- 3/4 cup Avocado oil
- 1 tbsp Fresh parsley chopped
- 1 tbsp Fresh dill chopped
- 1/4 cup Grated Parmesan cheese
Instructions
For The Dressing:
- In a large wide mouth mason jar combine egg yolks, garlic, salt, pepper, fresh lemon juice, and half of the avocado oil. Use an immersion blender to blend the mixture for about 30 seconds until it begins to emulsify.2 Egg yolks , 2 fresh Garlic cloves , 1/2 tsp Kosher salt, Fresh cracked black pepper , 2 tbsp Fresh lemon juice , 3/4 cup Avocado oil
- Add in the herbs, parmesan cheese, and the remaining avocado oil. Blend again until smooth, if the dressing is too thick, thin with additional oil or water.3/4 cup Avocado oil, 1 tbsp Fresh parsley, 1 tbsp Fresh dill, 1/4 cup Grated Parmesan cheese
For The Salad:
- Preheat a gas grill over medium-high heat.
- Slice the romaine hearts in half lengthwise. Drizzle the romaine, sourdough, and ribeye steaks lightly with avocado oil, season steak with salt and pepper. Set aside.4 heads Romaine lettuce, 1 medium Lemon, 3-4 slices Sourdough bread , 2 lbs. Thin Ribeye steaks, 2 tsp Kosher salt, Avocado oil, Fresh cracked black pepper
- Once the grill reaches about 400 degrees F, add on the ribeye steaks, cook for 2-3 minutes per side depending on preferred doneness. Remove steaks from the grill and let rest before slicing.
- While the grill is still hot, place the romaine hearts on cut side down, along with sour dough bread and lemon. Grill romaine for 2-3 minutes or until slightly charred. Grill sourdough until charred on each side, same with the lemon. Remove from the grill.
- Slice steak and cut sourdough into croutons. If desired, chop romaine hearts.
- To assemble the salad, add romaine to a large platter, top with sliced steak, croutons, shaved parmesan, and squeeze on the grilled lemon. Drizzle heavily with the herb dressing and toss everything to combine. Enjoy immediately.1/2 cup Shaved parmesan cheese
Notes
Recipe Tips:
- Preheat your grill so you get a quick char without overcooking the romaine.
- Season steak generously, salt and pepper is all you need!
- Grill lemons cut-side down for caramelized flavor that enhances the salad.
- Use day-old sourdough for croutons so they grill up extra crisp.
- Let the steak rest before slicing to keep it juicy and cook to you likeness.
Nutrition
Serving: 1servingCalories: 1178kcalCarbohydrates: 48gProtein: 66gFat: 83gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 47gCholesterol: 249mgSodium: 2225mgPotassium: 2259mgFiber: 14gSugar: 10gVitamin A: 54933IUVitamin C: 30mgCalcium: 466mgIron: 12mg