Grilled romaine lettuce adds a unique twist to your summer barbecue menu. A hot grill, crispy romaine, and a delicious Caesar style dressing with capers make this salad one you’ll make again and again.
Holly’s Recipe Highlights
- Flavor: Grilled romaine gets a smokey flavor with a drizzle of tangy lemon, Parmesan, garlic, and savory anchovy flavor.
- Texture: It has crisp edges and warm centers, plenty of salty Parmesan, and a topping of crunchy fried capers.
- Skill Level: It’s quick and easy to make, perfect for weeknights or a quick side dish.
- Serving Suggestions: This tastes so great with some grilled chicken, steak, salmon, shrimp, or burgers in lettuce wraps.
Ingredient Notes: Grilled Romaine Lettuce
- Romaine Hearts: Use compact hearts with crispy light green leaves. Cut them lengthwise through the stem to keep halves intact.
- Olive Oil: A light coating of olive oil adds flavor and helps prevent sticking. Brush it on lightly or use an olive oil spray.
- Fresh Parmesan: Shaved or grated Parmesan is the best to use. Avoid powdered shelf-stable Parmesan if possible, opting to fresh.
- Capers: Drain the jar well and pat them dry before frying them so they crisp instead of splattering. They add salty low carb crunch.
- Anchovy Paste: Gives the dressing that classic Caesar-style umami that balances perfectly with the seasonings, vinegar, and lemon juice.
How To Make Grilled Romaine Salad
- Whisk together the dressing ingredients. (Full recipe below.)
- Cut each romaine heart in half lengthwise, keeping the stem attached.
- Spray the cut sides with olive oil, season, and grill cut side down just until lightly seared.
- Drizzle with dressing, and top with Parmesan cheese and crispy capers.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping toppings and dressing separate. Enjoy leftovers cold, and do not freeze, as the lettuce will become watery.
Grill Night Pairings
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Grilled Romaine Salad
This grilled romaine salad is smoky and crisp, topped with a homemade Parmesan dressing and crispy capers. This quick low carb side that is fresh, savory, and a little fancy.
Equipment
Ingredients
- 2 romaine hearts
- olive oil spray
- ¼ cup fresh Parmesan cheese
- 1 small jar capers *drained and fried as per note below
Dressing
- 6 tablespoons olive oil
- 3 tablespoons freshly shredded Parmesan cheese
- 1½ tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon dry mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- In a small bowl, add olive oil, Parmesan cheese, red wine vinegar, lemon juice, garlic, dry mustard powder, Worcestershire, anchovy paste, and pepper. Mix well.
- Preheat the grill to high heat.
- While the grill is heating, cut each romaine heart in half lengthwise. Lightly spray the cut side with olive oil and season with salt and pepper.
- Place the romaine on the grill cut side down, and cook 2 to 3 minutes or just until lightly seared.
- Arrange the romaine cut side up on a serving plate. Drizzle the dressing overtop followed by the Parmesan cheese and crispy capers.
Notes
- Cut the romaine hearts in half lengthwise so the leaves remain attaches to the stem.
- Leave stems on during cooking to keep each half intact.
- Romain hearts should just be lightly seared for no more than 2 to 3 minutes. Don’t overcook.
- *Capers are drained and fried in oil on medium-high in a pan until crispy and golden brown. Drain on a paper towel.
Nutrition Information
Calories: 251kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 9mg | Sodium: 253mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5006IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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