Cos lettuces halved and charred briefly on the grill, dressed with a proper Caesar — egg yolk, anchovy, parmesan, garlic, and lemon. Warm, smoky, and rich.
smokeandsoil.com/recipes/charred-lettuce-with-caesar-dressing
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
For the Charred Lettuce
For the Caesar Dressing
Charred gem lettuce sounds wrong until you eat it. The outside chars just enough to add a smoky bitterness, while the inside softens slightly without losing its fresh crunch. This gentle transformation brings out a complexity in the lettuce that a traditional salad simply can’t match. It’s a simple technique, but one that requires attention to heat and timing—too much and it’s bitter, too little and it’s just warm leaves. The clean, controlled fire of the BBQ is the perfect tool to get this balance right.
The dressing is a classic Caesar, but made with clean, whole-food ingredients—free-range egg yolk, sharp Dijon mustard, fresh lemon juice, and a touch of Worcestershire sauce for depth. It’s creamy without heaviness, designed to cut through the char and complement the smoky notes rather than overwhelm them. A drizzle of good olive oil and plenty of aged Parmesan bring it all together, while crisp sourdough croutons add texture and a rustic bite.
This recipe isn’t about complexity or fuss. It’s about respecting seasonal ingredients and using fire thoughtfully to coax out new flavours. Charred lettuce with Caesar dressing is an everyday dish elevated by technique and quality produce—a reminder that the BBQ is as much a tool for clean, mindful cooking as it is for bold flavours.
For the Charred Lettuce
For the Caesar Dressing
finely grated
finely grated
For the Garnish
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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For the Garnish
Prepare the Dressing
In a small bowl, whisk together the egg yolk, Dijon mustard, grated garlic, lemon juice, and Worcestershire sauce. While continuously whisking, slowly drizzle in the extra virgin olive oil to form a stable emulsion. Stir in the finely grated Parmesan and season aggressively with salt and black pepper. Set aside.
Prepare the Grill
Light a full chimney starter of Weber briquettes. Once the briquettes are fully ashed over (approximately 20 minutes), distribute them evenly across one half of the charcoal grate to establish a high-heat direct cooking zone. Target a grate temperature of 250°C. Clean the cooking grate thoroughly with a wire brush and lightly oil it to prevent sticking.
Prepare and Char the Lettuce
Slice the two lettuces in half lengthwise, ensuring the root end remains intact to hold the leaves together. Brush the cut surfaces lightly with rapeseed oil and season with flaked sea salt. Place the lettuce halves, cut-side down, directly over the high-heat briquettes. Close the lid and allow to char for 60 to 90 seconds. The goal is a deep brown, almost black char, not a wilted cook.
Finish and Serve
Using tongs, turn the lettuce halves over and move them to the indirect heat zone. Close the lid for a further 60 seconds to warm the exterior leaves slightly. Remove the lettuce from the grill. Place two halves on each plate, drizzle generously with the prepared Caesar dressing, and finish with sourdough croutons and Parmesan shavings. Serve immediately.
Finish and Serve
Using tongs, turn the lettuce halves over and move them to the indirect heat zone. Close the lid for a further 60 seconds to warm the exterior leaves slightly. Remove the lettuce from the grill. Place two halves on each plate, drizzle generously with the prepared Caesar dressing, and finish with sourdough croutons and Parmesan shavings. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Written by
L Field
