Description
A fresh and flavorful Grilled Romaine Wedge salad featuring charred romaine hearts topped with a garlicky Parmesan dressing, grilled sourdough croutons, and shaved Parmesan. This recipe is perfect for a quick yet elegant grilled salad side dish with a delightful smoky touch.
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 Croutons
- 2 cloves garlic, peeled, divided (1 for dressing, 1 for rubbing on bread)
- 4 slices sourdough bread, 1/2″ thick
- 2 hearts romaine lettuce, halved lengthwise
Instructions
- Prepare the Dressing: Grate 1 garlic clove into a medium bowl. Add the finely grated Parmesan, mayonnaise, extra-virgin olive oil, fresh lemon juice, Dijon mustard, and fish sauce. Whisk all the ingredients together thoroughly until well combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Preheat the Grill: Prepare a grill for medium-high heat and preheat for about 5 minutes. If using a grill pan, heat it over medium-high heat. Lightly brush extra-virgin olive oil on both sides of the sourdough bread slices and on the cut sides of the romaine halves. Season both sides of the romaine and bread with salt and pepper.
- Grill the Bread and Romaine: Place the sourdough bread on the grill and cook until charred on both sides, about 1 to 2 minutes per side. Transfer the grilled bread to a plate. Next, position the romaine halves cut side down on the grill. Grill for 1 to 2 minutes until char marks appear.
- Prepare Croutons: While the romaine is grilling, rub one side of the grilled bread slices with the remaining garlic clove. Tear the bread into 1/2-inch pieces to create garlic croutons.
- Assemble the Salad: Spread some of the prepared dressing onto a serving platter. Arrange the grilled romaine halves on top of the dressing. Drizzle additional dressing over the romaine. Scatter the garlic croutons on top and finish with shaved Parmesan cheese for garnish.
Notes
- Using fish sauce in the dressing adds an umami depth, but you can substitute with Worcestershire sauce if preferred.
- Ensure the grill is hot enough before grilling for perfect char marks and smoky flavor.
- Serve immediately after assembling to maintain crisp texture of the romaine and croutons.
- You can customize the bread type or use gluten-free bread if needed.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: Grilled romaine, Romaine wedge salad, grilled salad, Parmesan dressing, garlic croutons, healthy grilled salad
