Name: Grilled Romaine with Parmesan Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 romaine hearts (washed, fully dried, and cut in half); 2 tbsp olive oil; Juice of 1/2 lemon; 1/4 tsp kosher salt; 1/4 tsp ground black pepper; 1/4 cup olive oil; 2 anchovies in oil; 3 garlic cloves (minced); 1/2 tsp Dijon mustard; 1/2 tsp red wine vinaigrette; 3 tbsp grated Parmesan cheese; 1/4 tsp ground black pepper; 1 tsp lemon juice

Jump to Recipe· 4.3 from 32 reviews

If you’ve never tried grilling salad before, get ready to have your mind blissfully blown with this Grilled Romaine with Parmesan Vinaigrette Recipe. It’s the perfect way to take a humble romaine heart and transform it into a smoky, char-kissed delight topped with a rich, tangy, and savory parmesan vinaigrette that makes every bite sing with flavor. Whether you’re hosting a summer BBQ or just want a simple side with a wow factor, this recipe is a total game-changer and so easy to whip up!

Ingredients You'll Need

A wooden board holds six ingredients arranged in a loose cluster: a dark brown pepper grinder on the left, a small glass jar with a gold lid filled with anchovies and a green label, a bulb of garlic with white papery skin, a yellow lemon in the middle front, a glass bottle with a narrow neck filled with golden olive oil behind the lemon, and a block of pale cream-colored hard cheese on the right. A silver kitchen knife with holes near the blade edge is partly visible on the far right side. The board rests against a dark mottled granite wall, and the surface under the board is warm-toned wood. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is essential to making this dish truly shine. Each component plays a special role, from the fresh crunch of the romaine to the umami punch from anchovies and parmesan in the vinaigrette.

2 romaine hearts (washed, fully dried, and cut in half): The foundation of this salad, chosen for its crisp texture and great grill-ability.

2 tablespoon olive oil: Helps create that perfect char on the cut sides of the romaine and adds richness.
Juice of ½ lemon: Adds a bright, fresh zing that balances the smoky notes and richness.
¼ teaspoon kosher salt: Enhances all the flavors in the romaine and dressing.

¼ teaspoon ground black pepper: Adds a subtle kick and seasoning depth.
¼ cup olive oil: The base for the vinaigrette that pulls together all the flavors smoothly.
2 anchovies in oil: Provide a savory umami boost that elevates the vinaigrette.

3 garlic cloves (minced): Add pungency and a touch of warmth to the vinaigrette.
½ teaspoon dijon mustard: Adds a creamy, tangy element to balance the dressing.
½ teaspoon red wine vinaigrette: Brings acidity and complexity to the parmesan vinaigrette.

3 tablespoon grated parmesan cheese: The star in the vinaigrette, delivering salty, nutty flavor.
1 teaspoon lemon juice: Adds an extra zip to the dressing’s brightness.

How to Make Grilled Romaine with Parmesan Vinaigrette Recipe

Step 1: Prep the Romaine

Start by washing your romaine hearts thoroughly and then dry them completely—this step is crucial because any moisture left on the leaves will prevent proper charring and cause steaming instead of grilling. Once dry, cut each heart in half lengthwise. This gives you beautiful flat surfaces to grill and helps the smoky flavors really soak in.

Step 2: Get Your Grill Ready

Preheat your grill to about 450°F and let it heat for around 10 minutes. A hot grill ensures those perfect char marks and deep flavor. While your grill is heating, place the cut romaine on a plate or board, flat sides up.

Step 3: Dress and Season the Romaine

Drizzle 2 tablespoons of olive oil evenly over the flat sides of the romaine, then squeeze the juice of half a lemon on top. Sprinkle on the kosher salt and ground black pepper for a simple but effective seasoning. This combo adds depth and helps the grilling process create delicious caramelization.

Step 4: Make the Parmesan Vinaigrette

Using a mortar and pestle (or a knife if you don’t have one), pound the anchovies and garlic into a smooth paste—this is where the intense umami flavor begins. Transfer this paste to a mixing bowl, then whisk in dijon mustard, red wine vinaigrette, black pepper, and lemon juice. Slowly drizzle in ¼ cup of olive oil while whisking continuously. Finally, fold in the grated parmesan cheese. If the vinaigrette starts to separate, just give it a quick re-whisk before serving.

Step 5: Grill the Romaine

Place the romaine hearts on the grill, cut side down, and let them cook for 4 to 5 minutes. Use tongs to gently press down any parts that aren’t making full contact with the grill grates—this helps ensure even charring. If you’re not seeing any grill marks, check that your grill is hot enough or that your romaine was completely dry.

Step 6: Plate and Serve

Once you’ve achieved those beautiful char marks, remove the romaine from the grill and transfer to a serving plate. Drizzle the parmesan vinaigrette generously over the top and, for an extra touch of decadence, grate additional parmesan cheese over each portion. This dish is best enjoyed immediately, while the romaine is still warm and smoky, paired with the cool, savory dressing.

How to Serve Grilled Romaine with Parmesan Vinaigrette Recipe

Four grilled romaine lettuce halves with char marks and light green leaves are placed on a black plate. They are topped with a light beige sauce and sprinkled with fine white grated cheese. Two lemon slices, each yellow with white seeds, are positioned beside the lettuce on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of this Grilled Romaine with Parmesan Vinaigrette Recipe can be amplified with thoughtful garnishes. Try sprinkling some toasted pine nuts or crispy bacon bits on top for added crunch and savoriness. Fresh herbs like chopped parsley or chives add a burst of freshness and a lovely contrast in color.

Side Dishes

This grilled romaine fits perfectly alongside grilled meats like chicken, steak, or seafood. It also pairs wonderfully with crusty bread or roasted vegetables, making it an ideal companion for a summer cookout or a simple weeknight dinner looking for a flavor boost.

Creative Ways to Present

For a more elegant presentation, serve the grilled romaine halves on individual plates with small pools of parmesan vinaigrette alongside. You can also hollow out the center slightly to create a “bowl” and fill it with toppings like sun-dried tomatoes or crispy garbanzo beans. Making it a shareable appetizer by cutting hearts into smaller wedges works beautifully for parties.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover grilled romaine, store it in an airtight container in the refrigerator for up to one day. Keep the parmesan vinaigrette separate and dress the romaine just before serving to avoid sogginess.

Freezing

Unfortunately, grilling romaine and freezing it afterward isn't recommended because the texture of romaine lettuce breaks down upon freezing. It’s best to enjoy this recipe fresh for that perfect combination of crispy, smoky, and creamy textures.

Reheating

Since the grilled romaine is best served right off the grill, reheating is tricky. If needed, you can briefly pop it under a hot broiler for a minute or two to revive the warmth and slight char, but avoid overcooking as it will wilt and lose its delightful texture.

FAQs

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

Absolutely! A grill pan heated on your stovetop will work well if you don’t have access to an outdoor grill. Just make sure it’s hot before adding the romaine halves to achieve those signature grill marks and smoky flavor.

What if I don’t have anchovies? Can I skip them?

While anchovies add a fantastic depth of flavor to the parmesan vinaigrette, you can omit them if needed. A splash of Worcestershire sauce or a pinch of anchovy paste can be a good substitute to maintain the umami profile.

Is this recipe suitable for vegetarians?

This Grilled Romaine with Parmesan Vinaigrette Recipe includes anchovies, which are not vegetarian. However, you can skip or substitute the anchovies with capers or miso paste to keep it vegetarian-friendly while preserving plenty of savory taste.

How important is drying the romaine completely?

It’s very important! Any leftover water on the surface will prevent the romaine from grilling properly, causing it to steam rather than char and leaving you without those delicious grill marks and smoky flavor. Pat the leaves thoroughly dry or use a salad spinner.

Can I make the vinaigrette ahead of time?

Yes! The parmesan vinaigrette can be made a few hours ahead and stored in the fridge. Give it a good whisk before serving if it separates. This makes the grilling process even quicker and stress-free.

Final Thoughts

I cannot recommend this Grilled Romaine with Parmesan Vinaigrette Recipe enough for those days when you want something fresh, full of flavor, and a little bit unexpected. It takes few ingredients and simple techniques to create a dish that feels gourmet but is so easy to make. Trust me, once you try it, grilled romaine might just become your new favorite side!

Grilled Romaine with Parmesan Vinaigrette Recipe

Ingredients You'll Need