Ingredients

2 cloves garlic, peeled, divided

3/4 oz. Parmesan, finely grated (about 1/2 cup), plus more shaved for serving

1/2 cup mayonnaise

1/4 cup extra-virgin olive oil, plus more for brushing

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons fish sauce

Kosher salt

Freshly ground black pepper

4 (1/2-inch thick) slices sourdough bread

2 hearts romaine, halved lengthwise

Instructions

Step 1: Grate 1 garlic clove into a medium bowl. Add the grated Parmesan, mayonnaise, olive oil, lemon juice, Dijon mustard, and fish sauce. Whisk everything together until smooth. Season the dressing with kosher salt and freshly ground black pepper to taste.

Step 2: Prepare a grill for medium-high heat and preheat for about 5 minutes, or heat a grill pan over medium-high heat. Lightly brush olive oil on both sides of the sourdough bread and on the cut sides of the romaine halves. Season the romaine with salt and pepper.

Step 3: Grill the bread slices until charred and crisp on both sides, about 1 to 2 minutes per side. Transfer the grilled bread to a plate. Meanwhile, place the romaine halves cut side down on the grill and cook until they have nice grill marks and are slightly wilted, about 1 to 2 minutes.

Step 4: Rub the remaining garlic clove over one side of the grilled bread, then tear the bread into 1/2-inch pieces to create garlic croutons. Spread some of the dressing on a serving platter. Arrange the grilled romaine on top, then drizzle with more dressing. Scatter the garlic croutons over the salad and finish with shaved Parmesan cheese.

Tips & Variations

For extra smoky flavor, add a few drops of smoked paprika to the dressing.

Swap sourdough for crusty ciabatta or baguette if preferred.

Try serving with grilled chicken or shrimp to make it a more substantial meal.

If fish sauce isn’t available, you can substitute with soy sauce for a different umami note.

Storage

Grilled romaine is best enjoyed fresh, but you can store leftover romaine and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the romaine briefly on the grill before serving. Store croutons at room temperature in a sealed container for up to 3 days to keep them crunchy.

FAQs

Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan heated over medium-high heat works perfectly and achieves similar char marks and flavor.

How do I prevent the romaine from becoming too wilted on the grill?

Grill the romaine just long enough to get light char marks, about 1 to 2 minutes per side, to keep it crisp yet smoky.