Dinner

Grilled Romaine Wedge with Garlic Parmesan Dressing and Charred Sourdough Recipe

ByMariam Harutyunyan August 9, 2026August 9, 2026

Introduction

Grilled Romaine Wedge is a smoky twist on a classic salad that combines charred romaine, tangy Parmesan dressing, and crunchy garlic croutons. It’s a simple yet flavorful dish perfect as a light lunch or an impressive side for summer meals.

This dish shows a white oval plate on a white marbled surface, holding grilled romaine lettuce halves with fresh green leaves and slightly charred edges. There are several irregular pieces of toasted bread with golden brown and blackened spots scattered on top and around the lettuce. Thin, wide shavings of pale off-white cheese are spread over the lettuce and bread. A creamy white dressing is drizzled lightly across the salad, and a sprinkle of coarse black pepper adds texture and shows on top of the cheese and dressing. photo taken with an iphone --ar 4:5 --v 7

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 slices sourdough bread (1/2-inch thick)
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, then season 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 slices and on the cut sides of the romaine halves. Season the romaine with salt and pepper.
Step 3: Grill the bread until charred on both sides, about 1 to 2 minutes per side. Transfer the bread to a plate. Meanwhile, grill the romaine cut side down until it develops a nice char, about 1 to 2 minutes.
Step 4: Rub one side of each grilled bread slice with the remaining garlic clove, then tear the bread into roughly 1/2-inch pieces to make croutons. Spread some of the prepared dressing on a large platter, arrange the grilled romaine on top, and drizzle with more dressing. Finish by scattering the garlic croutons and shaved Parmesan over everything before serving.

Tips & Variations

Use day-old sourdough for croutons to ensure they toast up crisp on the grill.
For a vegetarian option, substitute fish sauce with soy sauce or tamari.
Add a sprinkle of red pepper flakes to the dressing for a bit of heat.

Try swapping romaine for other sturdy greens like radicchio or little gem lettuce for different flavor and texture.

Storage

This salad is best enjoyed fresh, as grilled romaine will wilt and croutons will lose their crunch if stored. If you have leftovers, store dressing separately in an airtight container in the refrigerator for up to 3 days. Reheat romaine briefly on the grill before serving if desired.

How to Serve

A white oval plate sits on a white marbled surface, holding two halves of grilled romaine lettuce with char marks, giving the green leaves a slightly wilted but fresh look with some dark brown crispy edges. Scattered across and under the lettuce are several small, irregular pieces of toasted bread with dark grill lines and crunchy texture. Light cream-colored dressing is drizzled lightly over the lettuce and bread, and thin slices of pale off-white cheese flakes are sprinkled on top. A white-handled fork and knife rest on the plate, with the fork’s prongs piercing one piece of the lettuce. In the top left corner, a glass with a light beverage is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, the Parmesan dressing can be made up to two days in advance and stored in the refrigerator. Whisk it well before using to recombine the ingredients.