Grilled Mediterranean Caesar with Capers and Sun-dried Tomatoes


Pair this eggless Caesar salad with grilled salmon or steak.

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Recipe Type: Salad
Author: Kimberly Lord Stewart
Serves: Serves 4
Pair this eggless Caesar salad with grilled salmon or steak, and you’ll have an elegant meal in less than 30 minutes. No yolk!


  • 2 organic whole romaine hearts, cut lengthwise
  • 2 pounds salmon or flank steak
  • 4 tablespoons capers
  • 16 sun-dried tomatoes (oil-packed), drained and thinly sliced
  • 1/8 red onion, thinly sliced
  • 1 lemon, cut into quarters


  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • 1/3 cup plain 2% Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon white wine vinegar
  • ½ cup grated Parmesan cheese, divided
  • ¼–½ cup extra-virgin olive oil
  • Salt and pepper, to taste


  1. Prepare dressing: Place garlic, lemon juice, yogurt, mustard, Worcestershire sauce and white wine vinegar in a blender or small food processor. Process until smooth. Add half the cheese, and pulse until mixed in. Start with ¼ cup olive oil, and puree until smooth. Add more if necessary to thin out dressing. Season with salt and pepper to taste.
  2. Brush cut lettuce halves and fish or steak on both sides with dressing.
  3. Grill salmon or steak on an outside grill or in a hot skillet on your stovetop to desired internal temperature. During the last 2 minutes of grilling, place the lettuce cut side down on the grill or in another skillet; grill until lightly browned.
  4. Place lettuce on a plate, grilled side up. Garnish with capers, sun-dried tomatoes and red onion. Serve with the meat or fish. Drizzle both with the remaining dressing. Serve with extra lemon.


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