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Easy Grilled Caesar Salad with Bacon
Fire up the grill for this grilled caesar salad with bacon, where smoky romaine, crispy bacon, and creamy homemade caesar dressing come together for an easy, crowd-pleasing salad that’s perfect for summer dinners.
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This grilled caesar salad with bacon takes crisp romaine hearts, charred on the grill for smoky flavor, and dresses them in a creamy homemade Caesar dressing finished with crispy bacon, shaved parmesan, and diced chives. It’s a fun, elevated twist on a classic salad that works beautifully for summer cookouts, weeknight dinners, or as a standout appetizer. Grill the lettuce whole for dramatic presentation, or chop and toss if you prefer it classic and easy to eat. If you love bold salads, try this spicy caesar salad or my light kale caesar salad with lime and crispy shrimp next for more flavor-packed greens.
Why You’ll Love This Recipe
- Smoky and savory – Grilled romaine hearts add char and depth to a classic caesar.
- Rich homemade dressing – Creamy, briny dressing brings bold flavor in every bite.
- Crowd-pleasing – Easy to make for groups and impressive as a side or starter.
What makes this caesar dressing different?
The elements of the dressing come together for a briny, bright and umami packed creamy dressing that pairs perfectly with any Caesar salad. I don’t enjoy most store-bought creamy caesar dressing recipes— they typically don’t have the best flavor and aren’t made with fresh ingredients. You can make this dressing up to three days in advance. Store it refrigerated in an airtight container until ready to use.
Key Ingredients in This Recipe
- Egg yolks – egg yolks help to emulsify the dressing (as they would a mayonnaise or aioli)
- Sour cream – this helps to make the dressing creamy and thick.
- Anchovies – Many people have gone years eating caesar salad without knowing there are anchovies in the dressing. They add a subtle, briny flavor – even the pickiest eaters won’t be able to tell they’re in there.
- Lemon juice – Freshly squeezed lemon juice adds some acidity to the creamy dressing.
- Balsamic – Balsamic adds a slightly sweet, acidic note to this Caesar dressing. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more.
- Worcestershire – The original Caesar dressing recipe didn’t actually have anchovies, it just had Worcestershire. I use both to add extra flavor.
- Dijon – Like the egg yolks, Dijon mustard is an emulsifier, helping to keep the oil and acidic elements together. Dijon also has a mellow mustard flavor with a balanced taste.
- Tabasco – This adds a hint of spice to create a balance with the creamy and briny flavors. Substitute with another vinegar-based hot sauce if Tabasco is unavailable.
- Garlic – Raw garlic has a fairly pungent flavor so a little goes a long way.
- Oil – I use a combination of vegetable oil, a neutral oil, and olive oil, which has a specific, robust flavor profile. The two balance nicely in the dressing without overpowering the other flavors.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the grilled romaine rest for 1–2 minutes before dressing it so the leaves stay crisp and don’t wilt from the heat.
Swaps and Substitutions
- Lettuce: If romaine hearts are unavailable, try baby romaine or sturdy butter lettuce.
- Bacon: Substitute pancetta or turkey bacon if you prefer a different smoky protein.
- Dairy: Use greek yogurt in place of sour cream for a tangier dressing.
- Anchovies: Omit anchovies for a milder sauce, or use anchovy paste if that’s what you have.
- Oil: Replace vegetable oil with avocado oil for a slightly richer flavor.
How to Make a Grilled Caesar Salad with Bacon (Step-by-Step)
- Make the dressing. Add the egg yolks, sour cream, anchovies, lemon juice, balsamic, Worcestershire, Dijon, Tabasco and garlic, to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is smooth. With the food processor running, slowly add the vegetable oil, 1 tablespoon at a time. Once all the vegetable oil has been combined, follow with the olive oil. Continuing to blend until the dressing has emulsified.
- Combine all the elements. Add the cheese and pulse to combine. Season to taste with salt and pepper. If the dressing is too thick, whisk in water 1 tablespoon at a time to thin it out. Set aside if using immediately. Otherwise add to an airtight container and refrigerate until ready to use. The dressing can be made up to 3 days ahead of time.
- Cook the bacon. Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon and set aside on a paper towel-lined plate to drain.
- Grill the romaine. Heat grill to medium-high heat. The temperature should be around 500ºF. Brush the cut half of the romaine with olive oil. Add the cut side down on the grill grates and grill for 2 minutes without touching the lettuce. Remove from the grill and set aside.
- Assemble and serve. Add a half of romaine to each serving plate and drizzle or brush each piece with the dressing. Top with bacon crumbles, shaved parmesan and chives. Serve immediately.
How to Serve a Grilled Caesar Salad with Bacon
- With seafood or chicken: Add grilled shrimp or chicken for a heartier main course.
- With croutons: Scatter homemade croutons on top for extra crunch.
- With citrus: Serve with lemon wedges to squeeze over the salad for brightness.
- With sides: Pair with grilled corn or French fries (hello, girl dinner!) for a complete meal.
How to Store a Grilled Caesar Salad with Bacon
- Refrigerate: Store leftover salad and dressing separately in airtight containers for up to 2 days.
- Making the dressing ahead: Make the caesar dressing up to three days in advance for easy prep.
- Avoiding sogginess: Keep romaine chilled un-dressed until ready to serve to maintain crispness.
- Do not freeze: Creamy dressing and lettuce will not freeze well and may separate or wilt.
FAQ – Frequently Asked Questions
Why grill the romaine for this caesar salad?
Grilling the split hearts of romaine over high heat add a smoky flavor without wilting the lettuce too much.
Can I substitute Greek yogurt for sour cream in my dressing?
Yes! But use full fat Greek yogurt (5% fat plain Greek yogurt).
Can I make the caesar dressing ahead of time?
Yes, the homemade caesar dressing can be made up to three days ahead and stored in the refrigerator until ready to use.
What if I like the dressing all over my leaves?
Use a marinade brush to brush each leaf of the romaine with the dressing so it’s evenly distributed.
Other Recipes to Try
If you loved this fun twist on a beloved classic, take a look at some of these other delicious salada recipes:
- Spicy Caesar Salad
- Table-side Caesar Salad with Chili Oil Croutons
- Kale Caesar Salad with Lime and Crispy Shrimp
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Grilled Caesar Salad with Bacon
Rate this Recipe
Ingredients:
For the caesar dressing:
- 2 large egg yolks
- ¼ cup sour cream
- 1 (2-ounce) tin oil-packed anchovies, drained
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon mustard
- 1 teaspoon Tabasco
- 2 cloves garlic, minced
- ¾ cup vegetable oil
- ¼ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the salad:
- ½ pound applewood smoked bacon, cut into ½ “ strips
- 3 romaine hearts, split lengthwise
- 1 tablespoon extra-virgin olive oil
- ¼ cup shaved parmesan
- 1 teaspoon diced chives
Instructions:
For the caesar dressing:
- Add the egg yolks, sour cream, anchovies, lemon juice, balsamic, Worcestershire, Dijon, Tabasco and garlic, to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is smooth.
- With the food processor running, slowly add the vegetable oil, 1 tablespoon at a time. Once all the vegetable oil has been combined, follow with the olive oil. Continuing to blend until the dressing has emulsified.
- Add the cheese and pulse to combine. Season to taste with salt and pepper. If the dressing is too thick, whisk in water 1 tablespoon at a time to thin it out.
- Set aside if using immediately. Otherwise add to an airtight container and refrigerate until ready to use. The dressing can be made up to 3 days ahead of time.
For the salad:
- Add the strips of bacon to a large sauté pan and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon and set aside on a paper towel-lined plate to drain.
- Heat grill to medium-high heat. The temperature should be around 500ºF.
- Brush the cut half of the romaine with olive oil. Add the cut side down on the grill grates and grill for 2 minutes without touching the lettuce.
- Remove from the grill and set aside.
- Add a half of romaine to each serving plate and drizzle or brush each piece with the dressing. Top with bacon crumbles, shaved parmesan and chives. Serve immediately.
Notes:
Let the grilled romaine rest for 1–2 minutes before dressing it so the leaves stay crisp and don’t wilt from the heat.
Nutrition:
Calories: 896kcal | Carbohydrates: 6g | Protein: 15g | Fat: 91g | Saturated Fat: 21g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 35g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 784mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2247IU | Vitamin C: 4mg | Calcium: 209mg | Iron: 1mg
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Hi. Whoa this looks good! I’m not sure if it’s something on my end, but I don’t see the recipe on the page. Thanks!
Looks like the recipe card wasn’t loading but should be all good now! Thanks for the heads up!
I see it now – thank you! I’m making this tonight… I can’t wait!! 🤤
YAY!! Hope you enjoy the recipe!
Thank you for the recipe! What can I sub yolks with? I am pregnant so unfortunately can’t have them, but the salad looks so delicious 😋
I’d recommend just omitting the egg yolks and adding an additional 2 tablespoons of the sour cream! Then it will still be nice and creamy. Congratulations! Hope you enjoy the recipe!!