No. 183: Grilled Simple Caesar Salad

Our exploration of the wilds of California continued this week with a few glorious days at Lake Tahoe. This was our incredible view from the deck of our cabin.

Cabin view

Yeah, it was pretty tough.

After a long first day of river rafting and World Cup soccer watching at our favorite spot, we settled in for the evening's entertainment: sunset and dinner on the grill.


Again, sigh. So hard.

Grilled Simple Caesar Salad

To accompany our store-bought kabobs, we wanted a light and happy salad. This version of a caesar from Martha sounded delicious.


2 heads romaine lettuce, trimmed and whole (or halved lengthwise, your choice)
Extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 tablespoons lemon juice
Shaved Parmesan cheese

To make

Heat a your grill or grill pan. Brush sides of the romaine with olive oil. Generously sprinkle with salt and pepper.


Grill until charred and blackened in a few places, about 2 minutes, rotating romaine.

Place the lettuce pieces on a platter. Drizzle with olive oil, lemon juice, and shaved Parmesan.

The results

Our ancient cabin grill couldn't quite muster the necessary heat for this. Turned all the way up, the grill racks were still just a tad over warm. Thus, our 'grilled romaine' was more like warmed through and a tad charred romaine.

Final salad

Still, I love the methodology behind this salad. It was good as it was with the simple dressing. We'll definitely be trying it again on our hot grill at home.

As for the beef kabobs, we got pretty creative and used the cabin griddle as a grill pan. Not exactly pretty, but it worked!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina