Go Back
+ servings
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.