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Sunny's grilled potato & romaine Caesar salad



Potatoes and lettuce
  • 2 pounds baby potatoes, cut in half
  • 2 hearts romaine lettuce, cut in half lengthwise
  • Olive oil
  • Kosher salt and black pepper
  • 1/4 pound bacon, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon grained Dijon mustard
  • 2 tablespoons anchovy paste
  • Juice and zest of 1 lemon
  • 2 cloves garlic, grated on a rasp or finely minced
  • Kosher salt and black pepper
  • 1/2 cup shaved Parmesan cheese
  • 1 cup parsley leaves


1. Prepare the potatoes and lettuce. Preheat the grill to 375° F. Brush the cut side of the lettuce with olive oil and season with a pinch of salt and a few grinds of pepper. In a large bowl, toss the potatoes with a good amount of olive oil and season with a pinch of salt and a few grinds of pepper. Place the potatoes cut side down in a large grilling tray. Place the lettuce directly on the grill, cut side down. Grill until the lettuce is charred, about 5-8 minutes and until the cut side of the potatoes are golden brown and fork tender, about 25-30 minutes. Remove the lettuce to a cutting board and once cool enough to handle, chop down to bite-sized pieces. 

2. Make the dressing. In a large skillet, cook the bacon over medium heat until crispy. Drain off the fat and reserve. In the same bowl you tossed the potatoes, whisk together the mayonnaise, bacon fat, mustard, lemon juice and zest, anchovy paste, and garlic. Season with a pinch of salt and a few grinds of pepper.

3. Toss and serve. Once the potatoes are slightly cooled, add them to the bowl of dressing along with the lettuce. Add the parmesan and parsley, toss to coat. Serve immediately or chilled, tossing in the lettuce just before serving if chilled.