Why You’ll Love This Recipe

I really enjoy how grilling the romaine gives it a lightly charred, smoky flavor while still keeping the inside crisp and juicy. I love topping it with buttery toasted panko instead of regular croutons for an extra fun crunch. The fish-free vegetarian Caesar dressing is rich, tangy, and incredibly satisfying, and I like that I can easily make it vegan if I want. I also appreciate that this whole dish comes together quickly, making it a great side or light main when I don’t feel like spending much time in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salad Ingredients
▢2 heads romaine lettuce (rinsed and cut in half, $2.28)
▢2 tsp olive oil (divided, $0.12)
▢¼ cup panko breadcrumbs ($0.23)
▢1 Tbsp salted butter ($0.12)
▢1 Tbsp Everything Bagel Seasoning ($0.40)
▢½ package seaweed sheets (half a 0.14 oz (4g) pack, $0.34*)
▢½ cup Parmesan cheese (shredded, $1.08)

Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients
▢1 cup mayonnaise (regular or vegan mayo work great, $0.90)
▢¼ cup lemon juice ($0.25)
▢2 garlic cloves (large cloves, (minced) $0.06)
▢1 Tbsp mellow white miso ($0.53**)
▢1 Tbsp Dijon mustard ($0.08)
▢1½ tsp black pepper (freshly cracked, $0.15)
▢½ tsp sea salt ($0.01)
▢2 tsp granulated sugar ($0.01)
▢½ cup water ($0.00)
▢¼ cup olive oil ($1.44)
▢½ package seaweed sheets (crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*)

Directions

I start by gathering all of my ingredients and preheating my grill so it’s very hot and ready for a quick sear.

I rinse the romaine lettuce and cut each head in half lengthwise, making sure to leave the root intact but trimmed so the leaves stay together. I dry the lettuce really well because I want a good sear instead of steaming. I brush the cut sides with 1 teaspoon of olive oil.

I place the romaine on the hot grill, cut side down, and sear it on all sides for a total of about 3 minutes, just until it gets some nice color and a bit of char while staying crisp inside.

Once the lettuce is grilled, I transfer the halves to the fridge to cool slightly while I prepare the dressing and toppings.

For the crunchy topping, I toast the panko breadcrumbs in a skillet with the salted butter and the remaining 1 teaspoon of olive oil over medium heat. I stir frequently until the panko turns golden brown and fragrant, then remove it from the heat. This becomes my crispy crouton-style topping.

Next, I make the dressing. I add the mayonnaise, lemon juice, minced garlic, mellow white miso, Dijon mustard, freshly cracked black pepper, sea salt, granulated sugar, water, and olive oil to a small blender. I blend until the mixture is completely smooth and creamy.

I break apart half of the seaweed sheets and stir the crumbled seaweed into the dressing.

To assemble, I place the grilled romaine halves on a serving platter. I drizzle each romaine heart generously with the Caesar dressing, then sprinkle over plenty of toasted panko, Everything Bagel seasoning, and additional crumbled seaweed. I finish by shredding fresh Parmesan cheese over the top and serve immediately.

Servings and Timing

Servings: 4 servings (½ head lettuce and ¼ cup dressing per person)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I like to make this salad fully vegan by using vegan mayonnaise in the dressing, vegan butter for toasting the panko, and skipping the Parmesan or replacing it with a vegan Parmesan-style cheese.
Sometimes I add halved cherry tomatoes or thinly sliced red onion on top for extra color and freshness.
If I want more protein, I like to serve this with grilled tofu, chickpeas, or grilled chicken (if I’m not keeping it vegetarian).
I occasionally swap Everything Bagel seasoning for a simple mix of garlic powder, sesame seeds, and flaky salt when I want a more classic flavor.
If I don’t feel like grilling, I briefly sear the romaine in a hot cast-iron skillet to mimic that same smoky, charred effect indoors.

Storage/Reheating

I like to store leftover dressing separately in an airtight container in the refrigerator, where it keeps well for about 5–7 days. I give it a good stir or shake before using it again.
For the salad itself, I prefer to grill and dress the romaine just before serving because the lettuce can become soggy if it sits too long with dressing and toppings. If I have leftover grilled romaine, I store it covered in the fridge for up to a day and re-dress it just before I eat it.
Since this is a fresh salad, I don’t reheat it. I serve any leftovers chilled or at room temperature, making sure the texture still feels crisp and enjoyable.

FAQs

Can I make the dressing ahead of time?

Yes, I like to make the dressing a day or two in advance and keep it in the fridge. It thickens slightly and the flavors meld nicely.

Do I have to grill the romaine?

No, I don’t have to. When I don’t want to grill, I use the same dressing and toppings over raw romaine or chopped salad greens.

How do I keep the lettuce from wilting too much on the grill?

I make sure the lettuce is very dry, the grill is very hot, and I only sear it briefly—just enough to get char marks while keeping the center crisp.

Can I make this recipe vegan?

Yes, I simply use vegan mayo, vegan butter for the panko, and leave off the Parmesan or use a plant-based alternative.

What if I can’t find mellow white miso?

If I can’t find mellow white miso, I use another light-colored miso paste. If I’m completely out, I skip it and understand the dressing will just be slightly less complex but still delicious.

Can I use regular croutons instead of panko?

Yes, I can swap the toasted panko for crushed croutons, but I really enjoy how the panko clings to the lettuce and gives more even crunch.

How do I prevent the seaweed from getting soggy?

I fold the seaweed into the dressing right before serving and reserve some to sprinkle on top so I still get a bit of crisp texture.

What type of grill works best?

I use whatever I have—a gas grill, charcoal grill, or even a grill pan on the stove. I just focus on high heat and a quick sear.

Can I use another cheese instead of Parmesan?

Yes, I sometimes use Pecorino Romano or another hard, salty cheese for a similar effect.

How do I serve this salad?

I like to serve each person half a grilled romaine heart on a plate, drizzled with dressing and toppings, and let everyone cut into it themselves at the table.

Conclusion

I love this grilled romaine Caesar salad because it takes a familiar classic and turns it into something a little smoky, crunchy, and exciting. The rich, fish-free Caesar dressing, crisp grilled lettuce, and flavorful toppings make every bite satisfying, whether I’m serving it as a simple side or letting it shine as a light main dish.