Grilled Romaine Wedge with Garlic Parmesan Dressing and Croutons Recipe
This Grilled Romaine Wedge recipe offers a delightful twist on the classic salad by grilling the romaine lettuce halves until lightly charred, adding smoky depth and texture. Topped with a rich Parmesan-dijon dressing, garlicky croutons, and shaved Parmesan, this dish serves as a flavorful appetizer or side, perfect for grilling season or any time you want a fresh, tasty salad with a smoky kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Dressing
- 1 clove garlic, peeled and grated
- 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, to taste
- Freshly ground black pepper, to taste
Salad and Garnish
- 4 (1/2 inch-thick) slices sourdough bread
- 2 hearts romaine lettuce, halved lengthwise
Instructions
- Prepare Dressing: Grate 1 garlic clove into a medium bowl. Add the finely grated Parmesan, mayonnaise, 1/4 cup extra-virgin olive oil, fresh lemon juice, Dijon mustard, and fish sauce. Whisk everything together until smooth and well combined. Season with kosher salt and freshly ground black pepper to your preference.
- Preheat Grill: Prepare your grill for medium-high heat and allow it to preheat for about 5 minutes. Alternatively, you can heat a grill pan over medium-high heat if an outdoor grill is unavailable.
- Prepare Bread and Romaine: Lightly brush extra-virgin olive oil on both sides of the sourdough bread slices as well as on the cut sides of the romaine halves. Season both bread and romaine with salt and freshly ground black pepper evenly.
- Grill Bread and Romaine: Place the bread slices on the grill and cook for 1 to 2 minutes per side until well-charred and toasted. Transfer toasted bread to a plate. Next, place the romaine halves cut side down on the grill and char for 1 to 2 minutes until grill marks appear and lettuce is slightly wilted.
- Make Croutons: Rub the remaining peeled garlic clove over one side of the grilled bread slices for extra flavor. Tear the grilled bread into roughly 1/2-inch pieces to make rustic croutons.
- Assemble and Serve: On a serving platter, spread some of the prepared dressing as a base. Arrange the grilled romaine halves on top. Drizzle more dressing evenly over the lettuce. Scatter the garlic croutons on top and finish with shaved Parmesan cheese. Serve immediately for the best texture and flavor.
Notes
- Grilled romaine adds a smoky flavor and slightly softens the greens for a unique salad experience.
- You can substitute sourdough with other rustic bread like ciabatta or country white bread for the croutons.
- Fish sauce adds umami depth to the dressing; if unavailable, a splash of Worcestershire sauce can be used as a substitute.
- For a vegetarian option, omit fish sauce and increase Dijon mustard to maintain flavor.
- This salad pairs beautifully with grilled meats or as a side with barbecue dishes.
Keywords: Grilled Romaine Wedge, grilled salad, Parmesan dressing, garlic croutons, healthy grilled salad, easy summer salad
