Grilled Romaine Wedge with Garlic Parmesan Dressing and Croutons Recipe
This Grilled Romaine Wedge recipe offers a smoky twist on a classic salad by grilling fresh romaine hearts alongside charred sourdough bread croutons. Tossed with a rich, tangy Parmesan garlic dressing, this dish combines crisp lettuce, flavorful dressing, and crunchy croutons for a satisfying appetizer or side.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dressing
- 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, to taste
- Freshly ground black pepper, to taste
Main Ingredients
- 4 (1/2-inch-thick) slices sourdough bread
- 2 hearts romaine, halved lengthwise
Instructions
- Make the dressing: Grate 1 garlic clove into a medium bowl. Add grated Parmesan, mayonnaise, extra-virgin olive oil, fresh lemon juice, Dijon mustard, and fish sauce. Whisk well to combine. Season with kosher salt and freshly ground black pepper to taste, and set aside.
- Preheat the grill: Prepare a grill for medium-high heat and preheat it for 5 minutes, or heat a grill pan over medium-high heat.
- Prepare the bread and romaine: Lightly brush olive oil on both sides of the sourdough bread slices and on the cut sides of the halved romaine hearts. Season both bread and romaine with kosher salt and freshly ground black pepper.
- Grill the bread: Place 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.
- Grill the romaine: Place the romaine cut side down on the grill and cook until charred, about 1 to 2 minutes. Remove from the grill once charred.
- Prepare croutons: Rub one side of the grilled bread with the remaining garlic clove to infuse garlic flavor. Tear the bread into 1/2-inch pieces to create croutons.
- Assemble the wedge: Spread some of the prepared dressing on a serving platter. Arrange the grilled romaine halves on top. Drizzle more dressing evenly over the romaine. Scatter the garlic croutons on top and finish with shaved Parmesan cheese for garnish.
Notes
- You can substitute fish sauce with Worcestershire sauce if unavailable, but it will slightly alter the flavor profile.
- For a vegetarian version, omit fish sauce and add a pinch of seaweed powder for umami.
- Use fresh, firm romaine hearts for best grilling results and texture.
- Adjust seasoning according to taste after assembling.
- Serve immediately to maintain the crispness of the grilled romaine and croutons.
Keywords: Grilled Romaine, Romaine Salad, Grilled Salad, Parmesan Dressing, Charred Romaine, Sourdough Croutons
