Healthified Grilled Caesar Salad

There was a period in my life (from the ages of about 10 to 15) that the only thing I would EVER order in restaurants was caesar salad. No matter what. It didn’t matter if I was at a diner, a steakhouse or in freakin’ France. That was all I wanted

…Now I’m not sure if I should have admitted that as a holistic nutritionist and food blogger but hey, the heart wants what it wants right?!

The bright side of this weird pre-teen stint is that I think I can officially say I am an expert when it comes to all things caesar salad. It also means that it will always hold a special place in my heart and therefore I HAD to healthify it!!

This dressing contains no dairy or mayonnaise like they usually do! It DOES however contain a whooole lot of healthy fats from the olive oil / anchovies and detox properties due to the tons of lemon. Not to mention the grilled aspect of this adds a whole new dimension of flavour that is so summery and satisfying! I hope 10 year old me would be proud.

I’ve made this salad a few times and I’ve always topped it with different things – In the picture above I added some homemade sourdough croutons and organic parmesan (girl’s gotta live a little, right?) and in this picture I topped it with some crisped onions. Both delish. Both worth a try!



  • 2 heads of romaine lettuce (whole)
  • avocado oil
  • 3 cloves garlic
  • 6-8 anchovies
  • ½ cup olive oil
  • 2 lemons
  • 1 tbsp Dijon mustard
  • ½ tsp sea salt
  • cracked black pepper
  • crisped onions
  • sourdough toasted croutons
  • organic parmesan


  • In a blender, add the garlic, anchovies and olive oil. Blend until garlic and anchovies are broken up into smaller pieces.
  • Add juice from 1 and ½ lemons, sea salt, Dijon mustard and cracked black pepper.
  • Blend on high for 1-2 minutes until oil has emulsified and dressing looks smooth and creamy. Taste and season with more salt/pepper if needed.
  • Slice the whole romaine lettuce into quarters lengthwise. Keep the root intact. Turn grill or pan on high heat. Brush with avocado oil.
  • Grill the lettuce on high for about 1-2 minutes on each cut-side. Transfer to plates.
  • Drizzle dressing overtop followed by toppings of choice. Squeeze remaining ½ lemon overtop and serve!

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