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Grilled Caesar Salad
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1 (5-pound) pouch Land O Lakes® Extra Melt® White Cheese Sauce

3 tablespoons Anchovy paste

3 tablespoons Finely chopped fresh garlic

As needed Pepper

7 1/2 ounces (15 tablespoons) Lemon juice

36 ounces (18 cups) Rustic bread, large dice

9 ounces (1 cup 2 tablespoons) Olive oil

18 heads Hearts of romaine, halved

9 ounces (2 1/4 cups) Parmesan cheese, freshly grated

How to make

  1. STEP 1

    Combine Extra Melt® Cheese Sauce, anchovy paste, garlic and pepper in large metal bowl set over pot of boiling water. Heat to 165°F; stir in lemon juice. Hold hot until service.

  2. STEP 2

    To make croutons, toss diced bread with olive oil; season with salt and pepper as desired. Spread onto sheet tray. Bake in 375°F oven, stirring halfway through, 10-15 minutes or until golden. Set aside to cool. 

  3. STEP 3

    Grill romaine halves on hot grill until grill marks appear and romaine is slightly wilted but not cooked through.

  4. STEP 4

    To serve, drizzle each grilled romaine half with 1/4 cup hot dressing; sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup croutons.

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