Grilled Caesar-Style Romaine with Grilled Lime Vinaigrette
The Caesar salad was invented by Caesar Cardini, an Italian immigrant, at his restaurant in Tijuana in 1924 — making it arguably a Mexican dish by geography. Enrique Olvera at Cosme in New York and Gonzalo Guzman at Nopalito in San Francisco have each reinterpreted this origin story, grilling the romaine to add char and depth, and building a dressing that draws on Mexican flavours rather than Worcestershire and anchovies. Grilling the lime before juicing it is a technique common to both kitchens: the heat caramelises the sugars and mellows the acidity, producing a rounder, smokier vinaigrette. This is not a traditional Caesar — it is a Mexican reclamation of one.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Romaine hearts | 2 large (halved lengthwise) |
| Extra-virgin olive oil | 3 tbsp |
| Cotija cheese, finely grated | 60 g |
| Tortilla chips or fried tortilla strips | 50 g |
| Pepitas, toasted | 2 tbsp |
| Dried chilli flakes (árbol) | ½ tsp |
| Flaky sea salt | to finish |
| Freshly ground black pepper | to finish |
For the dressing: → Grilled-Lime-Vinaigrette
Method
- Heat a cast-iron griddle or outdoor grill to very high heat. You want it visibly smoking before the romaine goes on.
- Brush the cut sides of the romaine halves with olive oil and season with salt.
- Place the romaine cut-side down on the grill. Do not move them. Grill for 2–3 minutes until deep char marks form and the outer leaves just begin to wilt. The interior should remain raw and crisp. Remove from the heat.
- While the romaine is still warm, prepare or retrieve the Grilled-Lime-Vinaigrette.
- Arrange the grilled romaine halves on a platter, cut-side up. Drizzle the vinaigrette generously over each half.
- Scatter the grated cotija over the top — it should fall into the crevices of the leaves.
- Add the tortilla strips, pepitas, and a pinch of chilli flakes.
- Finish with flaky salt and black pepper. Serve immediately while the romaine is still warm.
Notes
- The romaine must be grilled at very high heat with minimal contact time. Slow heat wilts the leaves without charring; the char is the point.
- Cotija is finely grated here (microplane), not crumbled — so it coats the leaves like parmesan in a classic Caesar.
- Tortilla strips: cut corn tortillas into thin strips and fry in 1 cm of neutral oil for 2–3 minutes until golden and crisp. Season immediately with salt. They replace croutons.
- At Cosme, a version of this is served with a soft egg; crack a poached or soft-boiled egg over the platter at the table if desired.
- The Grilled-Lime-Vinaigrette can be made ahead but should be brought to room temperature before dressing the warm romaine.
- Guzman’s Nopalito version uses a more rustic presentation: two halves per person, dressed heavily at the table.
Dressing: Grilled-Lime-Vinaigrette