1 rating

Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing


Grilled Mini Romaine Heads with Goat Cheese Caesar Dressing

Classic Caesar dressing gets a makeover with the addition of goat cheese and yogurt for a creamy, tangy salad. A quick trip to the grill leaves staple item romaine lettuce slightly wilted but still crunchy and with a whole new, deep level of flavor. This recipe is part of a larger story; click here to view the story.

Click Here to See More Caesar Salad Recipes


  • 8 heads mini romaine
  • 2 Tablespoons olive oil
  • Coarse kosher salt and pepper
  • ½ small clove garlic, finely minced
  • 2 Tablespoons fresh goat cheese, such as Catapano chevre
  • 1 Tablespoon goat yogurt or sour cream
  • 1 egg
  • Juice of 1 lemon
  • ¼ Cup grapeseed oil
  • ¼ extra-virgin olive oil
  • 1 Cup grated firm aged goat cheese, such as Catapano Sun Dancer or Summer Cloud
  • 1 Cup garlic croutons


Trim and wash the romaine, then halve lengthwise. Brush with the olive oil and season with salt and pepper. Set aside.

Place the minced garlic on a cutting board and add 1 teaspoon salt. Scrape with the side of a kitchen knife until you make a smooth paste.

For the dressing, in a stainless steel bowl mix the fresh goat cheese, yogurt, egg, ½ of the garlic paste, and the lemon juice. Slowly whisk in the grapeseed and olive oil. Add the grated cheese and adjust the seasoning with pepper and maybe a bit more of the garlic paste.

Heat up a grill to 280 to 300 degrees F, and slowly grill the halved romaine heads to a nice color. Make sure not to burn them.

Arrange on a platter and drizzle generously with the dressing and the garlic croutons. Serve while still slightly warm.