Sometimes when the cold weather hits, it feels unnatural to go for a crisp salad. But, not all salads have to be cold. Many forget about grilled salads. This is a great example of a cold weather salad that brings you balance in flavor and texture and heat from the grill.

Get your own Calphalon Square Grill Pan

The toasted pine nuts help to provide a crunch for this dish, but you may also want to serve it with some thick and crunchy croutons.

Grilled Romaine Salad with Parmesan
Grilled Romaine Salad with Parmesan
Print Recipe Grilled Romaine Salad with Parmesan
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Fall, Grill, Salad, Winter
Servings: 6 servings



  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon capers
  • 1 teaspoon kosher salt
  • 2 cloves garlic, peeled
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon hot sauce, such as Tabasco
  • 3 anchovy filets and 1/2 teaspoon of their oil
  • ½ cup olive oil
  • 2 tablespoons mayo
  • 10 fresh basil leaves, washed and dried

Romaine Salad

  • 3 romaine hearts, halved lengthwise, washed and dried
  • Olive oil, for tossing
  • Kosher salt
  • 1 lemon, juiced
  • 1 cup Parmesan, shaved
  • ½ cup toasted pine nuts


  • Preheat the grill to medium.


  • In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth.
  • Add the Worcestershire, hot sauce, anchovies, olive oil, mayo, basil leaves and blend until smooth. Taste for seasoning. Set aside.

Grilled Romaine

  • In a large bowl toss the romaine halves in a drizzle of olive oil and a pinch of salt.
  • Once the grill is very hot, put the romaine in a single layer on the grill and cook for about 30 seconds–1 minute.
  • Turn and cook on the other side for additional 30 seconds. The romaine should feel warm and slightly tender, while still holding some of its shape.
  • Transfer the halves to a large platter and spoon some dressing over them.
  • Top the romaine with the shaved Parmesan and sprinkle the toasted pine nuts over the dish and finish with some freshly squeezed lemon juice. Serve immediately.