Grilled Caesar with Smokey Almonds and Parmesan Crisps

This is the best way to eat the classic Caesar Salad. You will impress your guests with this grilled version and it’s also a great vegetarian option since it has smokey almonds rather than the traditional bacon.


Ok, so this recipe that I am sharing today is honestly one of my favourite of all time. If you're like me you have probably ordered a ton of Caesar salads at restaurants and all too often they are a bit disappointing. Now, that being said, have you ever ordered one that is grilled? I have to say I have NEVER been disappointed in any grilled salads that I have ordered.

So if you’re the person that is sometimes intimidated to make things that seem a bit fancier this is a great recipe to dip your toes in the water with. It seems like something you would save for a special occasion but it is seriously so easy to do. So next time you are having a BBQ make this, I promise you, you will not be disappointed.

Now, this version is such a great combo with the smokey almonds and parmesan crisps, but if you like things a bit more classic you can certainly use crispy bacon (or pancetta) and your favourite croutons and no one will complain, I promise!


prep time 20 minutes

cook time 45 minutes

total time 1 hour 5 minutes

servings 2 - 4


2 romaine hearts

1/2 olive oil + 1 tbsp

1 cup grated parmesan

2 lemons

2 garlic cloves

1 tbsp grainy mustard

salt + pepper to taste

1/2 cup Smokey Almonds (recipe below)

Parmesan crisps (recipe below)


In a food processor combine 1/2 cup olive oil, grated parmesan, zest + juice of 1 lemon, garlic and mustard. Blend until smooth and garlic is pureed. Season with salt + pepper to taste.

Wash each head of romaine hearts then slice in half lengthwise. Drizzle each half with the 1 tbsp of remaining olive oil and season with salt + pepper. Using a BBQ or a grill pan grill your lettuce until it begins to wilt and it begins to get slightly charred (approx. 2-3 minutes per side). While lettuce is wilting put on sliced lemons and allow to char as well.

Top grilled romaine with smokey almonds, parmesan crisps and a drizzle of the Caesar dressing. Garnish with grilled lemons on the side.

Smokey Almond

1/2 tsp tomato paste

1 tsp olive oil

2 tsp agave syrup (or maple syrup)

2 tbsp soya sauce

1/4 tsp liquid smoke

1/2 cup slivered almonds

Preheat oven to 250. In a small bowl combine tomato paste, olive oil, agave, soya sauce and liquid smoke. Stir until well combined. Add in slivered almonds and toss to coat. Pour onto a parchment lined baking pan and bake for 30 minutes stirring halfway through.

Parmesan Crisps

1/2 cup parmesan

Preheat oven to 400. Using a microplane or the fine side of a block grater grate parmesan very finely. On a parchment lined baking tray place 1 tbsp of the parmesan in a small pile. Continue until all of the cheese is used up being sure to leave 1 inch between each pile. Bake 3-5 minutes or until parmesan is crispy and lightly browned. Allow to cool.