Broiled Romaine Salad with Rosemary Caesar Dressing

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Plates of Broiled Romaine Salad with Rosemary Caesar Dressing

One too many sugar cookies. Finished off the last third of that pie. Snuck 3 pieces of peanut butter fudge when no one was looking. We know. Us too. That’s why we made you a salad. Now come here and cry on mama’s shoulder.

Cutting board with a head of romaine lettuce for making a Broiled Romaine Salad

Solution: fancy romaine salad with homemade Caesar dressing.

If you’ve never tried grilled romaine salad you’re missing out on a serious treat. I was the last person to expect it would be such a fantastically different flavor experience than fresh romaine, but it truly is. Something about the way the searing hot grill kisses the olive-oil brushed leaves just takes it to a whole new level of awesome. But you don’t need a grill for this recipe – we pop it under the broiler instead for a similarly stellar result.

Cutting board with ingredients for making Rosemary Caesar Dressing
Leaves of romaine and a bowl of Rosemary Caesar Dressing

Simply wash and dry the prettiest looking leaves in your bunch – the closer to the center the better – toss them lightly with olive oil, salt and pepper, and then pop them under the broiler for a few minutes, rotating once to ensure even cooking. Then, top with this super simple rosemary Caesar dressing and some fresh shaved Parmesan.

Using a pepper grinder to add black pepper onto a Grilled Romaine Salad

This salad is more special in taste and texture than a traditional romaine salad, making it perfect for entertaining. And the dressing adds a creamy, spicy punch. This dish could easily be considered an entree if you bulked it up with some grilled chicken, roasted veggies or toasted nuts. Plus, if you make it for all your friends they’ll be super impressed. Three points for the classy hostess.

Spooning Rosemary Caesar dressing onto a leaf of Broiled Romaine
Two plates of Broiled Romaine Salad and a fresh lemon half

Broiled Romaine Salad with Rosemary Caesar Dressing

An simple spin on a grilled romaine salad – no grill required – with creamy rosemary Caesar dressing. Add some grilled chicken or vegetables and it’s a dreamy, satisfying entrée.
Author Minimalist Baker
Plate of Broiled Romaine Salad with Rosemary Caesar Dressing and a lemon half
5 from 4 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Course Entrée, Side
Cuisine Gluten-Free, Vegetarian
Freezer Friendly No
Does it keep? Best when fresh



  • 1 small head romaine lettuce
  • 1/2 Tbsp olive oil
  • 1/4 tsp salt and pepper
  • 1/4 cup fresh shaved Parmesan cheese


  • 1 Tbsp spicy mustard
  • 1 Tbsp white vinegar
  • 2 Tbsp light mayonnaise
  • 1 Tbsp lemon juice
  • 6 cloves garlic (pressed or grated)
  • 1 healthy pinch each salt and pepper
  • 1/4-1/3 cup olive oil
  • 1 Tbsp fresh rosemary (chopped)


  • Position oven rack to the highest level and heat oven to low broil.
  • Peel away the outer most leaves from the romaine head and save for other use. Pick out about 8-10 leaves, wash, dry and toss in olive oil, salt and pepper (amount as original recipe is written // adjust if altering batch size). Arrange in a single layer on a baking sheet and set aside.
  • Prepare dressing by adding mustard, vinegar, mayo, lemon juice, garlic, salt and pepper to a small bowl and whisking to combine. Slowly stream in olive oil (I usually go for the lesser end of the range) while continuing to whisk to emulsify the dressing. Whisk vigorously until well combined.
  • Add fresh rosemary, whisk once more and sample to taste. Adjust seasonings as needed, adding more salt, pepper or rosemary as desired.
  • Place romaine under broiler and watch closely while it cooks for 1-2 minutes. Flip when the leaves start to brown a bit, then cook for 1-2 minutes more. It’s a fairly quick process – you’re essentially looking for them to wilt a bit and soften.
  • Remove from oven, divide the romaine between serving plates and top each with 2 Tbsp dressing and several shavings of Parmesan cheese.


*Dressing (as original recipe is written) yields enough for ~ 6 salads.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 0 g Calories: 200 Carbohydrates: 7 g Protein: 6.4 g Fat: 17 g Saturated Fat: 4 g Sugar: 1.4 g

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  1. Nicole says

    I first had grilled romaine in NC at a small wood-fired pizza place on a chilly fall day. I came home and found this recipe. I already had some meats on the smoker grill, so just added the romaine leaves to the grill for a few minutes. The smoky flavor was the perfect addition! I have also done this a few times in the home oven under the broiler. The one big tip to bold font with multiple asterisks is that you *must dry the leaves very well* or you’ll have a charred but soggy mess! To make the dressing vegan, just switch the mayo for Vegannaise instead.

  2. Megan says

    I was worried about the amount of mustard in the dressing since I am not a big fan but this was by far an amazing salad. Didn’t even taste like mustard. I made it vegan with Vegenaise and a sprinkle of nutritional yeast on top at the end. Thanks so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Kat says

    Revolutionary… Was looking for a healthy option to make up for my holiday sins, but weather still too cold to think about fresh salads–roasting the Romain is a great option. Really brings the flavor to a new level. I used garlic infused olive oil, sprinkled with lemon juice, added the Parmesan, threw in a few cooked shrimp. Easy peasy. Thanks for the recipe!

  4. Martin says

    This was a really great recipe. I love Caesar salads and love garlic and this one was the best I have ever made. I hesitated at first with the rosemary, thinking it seemed like it wouldn’t be a great match but I followed the recipe as written. The rosemary was a fantastic addition to the great flavors already coming out of the dressing and was a great call on the posters part. This is now my go to Caesar salad and the dressing for sure whether I broil the romaine or not.


  5. Doug Ashley says

    Wow, the grilling of the Romaine really kicks a Caesar Salad up a notch. I made one serving of this for myself, and it was so good, when I finished it I made another! This is definitely going into my Favorite Recipes rotation.

  6. Adriene says

    I just made this dressing tonight, but I substituted tahini for the mayo because A) I couldn’t find any mayo in the fridge and B) I wanted to somehow veganize the recipe using ingredients I already had.

    It’s quite frightening how DELICIOUS the result is, and how much it tastes like the regular Caesar dressing! I suggest giving the tahini twist a try!

  7. dixya @ food, pleasure, and health says

    never thought about grilling these but now that you mentioned, i am tempted to try it. And yea its time to get back and stop eating too many cookies :) Happy New Years

  8. Jocelyn (Grandbaby Cakes) says

    Rarely does a salad impress me but I do truly enjoy caesar dressing. This looks pretty darn great!