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″-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 combined, then season the dressing with kosher salt and freshly ground black pepper to taste.

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

Step 3: Grill the bread slices until charred on both sides, about 1 to 2 minutes per side. Transfer grilled bread to a plate. Meanwhile, grill the romaine cut side down until it’s nicely charred, about 1 to 2 minutes. Rub one side of the grilled bread with the remaining garlic clove, then tear the bread into 1/2-inch pieces to make croutons.

Step 4: 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 romaine and finish with shaved Parmesan cheese for serving.

Tips & Variations

Use romaine hearts that are fresh and firm to best hold up on the grill and provide a satisfying crunch.

For an extra smoky flavor, add a pinch of smoked paprika to the dressing.

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

Serve the salad immediately to enjoy the contrast between warm grilled vegetables and the cool, creamy dressing.

Storage

This salad is best enjoyed fresh, but leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Grilled romaine and croutons can become soggy if stored together; keep them separate in airtight containers and reheat croutons in a toaster oven for crispness before serving.

FAQs

Can I use other types of lettuce for this recipe?

Romaine hearts are ideal because they hold up well on the grill without wilting. Other sturdy lettuces like radicchio or little gem lettuce can work but may result in a different texture and flavor.

Is fish sauce necessary in the dressing?

Fish sauce adds a depth of umami flavor but can be omitted or replaced with soy sauce if preferred or if you want a vegetarian version. The dressing will still be flavorful without it.