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Charred Caesar Delight with Herb Ice Cream

Charred Caesar Delight with Herb Ice Cream

Charred Caesar Delight with Herb Ice Cream is a bold and refreshing take on the Caesar salad with this modern twist. Smoky grilled Romaine pairs with crisp LivFarms' Red and Green Leaf lettuce to create a colorful medley of textures and flavors. The charred Romaine adds a rich, savory aroma that complements the creamy depth of a classic Caesar dressing.
Golden sourdough croutons, shavings of Parmesan cheese, and a touch of cracked black pepper deliver satisfying crunch and complexity. A chilled dollop of ice cream adds cool contrast and unexpected luxury. Every bite is crisp, creamy, and full of bold personality.
This gourmet salad is both visually striking and satisfying. The combination of grilled and fresh lettuces offers a beautiful contrast in taste and appearance, while the ice cream introduces a subtle tang that enhances the richness of the dressing. A sprinkle of lemon zest and a flourish of fresh parsley brighten the plate with a clean, zesty finish.
Serve this salad as an impressive main dish or pair it with grilled chicken or shrimp for a decadent lunch. With smoky lettuce, creamy dressing, cool ice cream, and bright herbs all working together to deliver a restaurant-quality experience at home.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 1
Course: Salad
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head Romaine lettuce halved lengthwise
  • 1/2 cup baby Red Leaf lettuce torn into bite-size pieces
  • 1/2 cup baby Green Leaf lettuce torn into bite-size pieces
  • 2 tablespoon tablespoon  finely chopped
  • 1/4 cup sourdough bread cubed
  • 1 tablespoon olive oil
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon cracked black pepper
For Caesar Dressing:
  • 2 anchovy fillets
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoons fresh lemon juice
  • 1/4 cup olive oil
For Caesar Ice Cream (Shortcut Version):
  • 1/2 cup premium-quality vanilla ice cream (softened)
  • 1 tablespoons Caesar dressing (from above)
  • 1 teaspoon grated Parmesan

Equipment

  • Chef’s knife
  • Cutting Board
  • Grill pan or outdoor grill
  • Mixing bowls
  • Small saucepan
  • Whisk
  • Microplane or grater
  • Small ice cream scoop or spoon
  • Baking sheet (for croutons)
  • Parchment paper

Method
 

1. Prepare Croutons:
  1. Preheat oven to 375°F (190°C). Toss sourdough cubes with 1 tablespoon olive oil and a pinch of sea salt. Spread on a parchment-lined baking sheet. Bake for 8 minutes, or until golden and crisp. Set aside.
2. Grill the Romaine:
  1. Heat a grill pan or outdoor grill over medium-high. Lightly brush Romaine halves with olive oil. Grill cut-side down for 2–3 minutes until charred and just wilted. Remove from heat.
3. Make the Caesar Dressing:
  1. In a mixing bowl, whisk together anchovy, egg yolk, mustard, Worcestershire, lemon juice, and Parmesan. Gradually whisk in olive oil until smooth and thick. Season with black pepper and a touch of salt.
4. Mix the Ice Cream:
  1. In a small bowl, gently fold together softened vanilla ice cream, 1 tablespoon Caesar dressing, and grated Parmesan until just blended. Place in the freezer until ready to serve.
5. Assemble the Salad:
  1. Place grilled Romaine halves on a plate. Arrange baby Red and Green Leaf lettuce around the Romaine. Drizzle generously with Caesar dressing. Scatter croutons and Parmesan over the salad.
6. Finish and Garnish:
  1. Add a small scoop or dollop of Caesar ice cream on top of the grilled Romaine. Sprinkle with fresh parsley, lemon zest, and a twist of cracked black pepper. Serve immediately.

Notes

Italian parsley brings a clean, peppery brightness that elevates the creamy dressing and smoky lettuce. Chop parsley just before serving for the best flavor and aroma. Its natural oils release a fresh, green scent when cut, making it a perfect finishing touch.
Parsley is rich in vitamin K, vitamin C, and antioxidants that support bone health and immune function (Journal of Nutrition, 2013). Its phytonutrients may also support digestion and help neutralize excess sodium. When used generously, parsley not only brightens the plate but also the palate.