This grilled romaine wedge is a bold and smoky reinvention of a traditional salad. The moment crisp romaine hits the heat, its character transforms—edges char lightly, flavors deepen, and texture takes on a warm, almost silky bite while retaining its core crunch. It’s a dish that surprises with every forkful, blending rustic charm with gourmet appeal. The fire-kissed lettuce pairs effortlessly with a velvety dressing, crunchy croutons, and savory Parmesan, bringing both comfort and elegance to the table.
Ingredients Breakdown
At the heart of this dish lies a handful of simple yet thoughtfully chosen ingredients that deliver big on taste and texture. Thick slices of sourdough bread are grilled to crisp perfection, then torn into rustic croutons that bring crunch and a smoky aroma. Their robust texture stands up beautifully to the creamy dressing and tender grilled romaine.
The romaine itself is the unexpected hero—sturdy enough to withstand the grill yet tender enough to soak up flavor without losing structure. Halved lengthwise and seared just long enough to develop charred edges, the lettuce becomes a canvas of smoky, caramelized layers.
The creamy dressing is a rich blend of mayonnaise, finely grated Parmesan, lemon juice, extra-virgin olive oil, Dijon mustard, and a splash of fish sauce. This luscious concoction clings to every leaf, providing sharpness, depth, and umami.
To round out the flavor profile, garlic is used in two stages—grated raw into the dressing for a punch of sharpness and rubbed onto grilled bread for a mellow, aromatic finish. Shaved Parmesan is scattered over the final dish, delivering those finishing notes of nutty saltiness that make every bite sing.
Step-by-Step Preparation Guide
Start by crafting the dressing—a luxurious blend of grated garlic, finely grated Parmesan, creamy mayonnaise, olive oil, fresh lemon juice, zesty Dijon, and the savory hit of fish sauce. Whisk until smooth and well-emulsified, adjusting seasoning with a generous pinch of salt and freshly cracked black pepper.
Next, prep your grilling elements. Brush both sides of the sourdough slices and the cut faces of the romaine hearts with olive oil. This helps them char beautifully and adds a light sheen of richness.
Fire up your grill or grill pan to medium-high heat and let it preheat thoroughly. Place the sourdough slices over the heat and grill until both sides are deeply toasted and marked with golden char—about 1 to 2 minutes per side. Set them aside and get the romaine on the grill, cut side down. Watch as the leaves soften and catch delicate charred edges in just 1 to 2 minutes.
Before assembling, rub the grilled sourdough slices with a raw garlic clove. This step imparts an earthy aroma and a subtle heat that complements the dressing beautifully. Tear the bread into coarse, rustic chunks for a more textural bite.
Spoon a generous layer of dressing onto a serving platter. Place the grilled romaine halves over the dressing, then drizzle more dressing across the top. Scatter your garlic-rubbed croutons over the romaine and finish with a flourish of shaved Parmesan.
Recipe Tips & Frequently Asked Questions
How to select the best romaine for grilling:
Choose hearts with tightly packed leaves and sturdy stalks. They’ll hold up better under heat without wilting too quickly.
Toasting bread to the ideal crispness without burning:
Keep a close watch and flip frequently. A light brush of oil helps crisp the surface evenly without scorching.
Mastering the balance of acidity, umami, and creaminess in the dressing:
Taste and adjust—add a squeeze more lemon for brightness or a pinch more Parmesan for salty depth.
Garlic application techniques for subtle versus bold flavor:
Grating garlic into the dressing delivers intensity; rubbing garlic onto grilled bread provides a mellow, rounded flavor.
Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan offers excellent results—just make sure it’s preheated well to mimic open-flame charring.
What other types of bread work well for croutons?
Baguette, ciabatta, or even a rustic multigrain loaf will deliver good crunch and absorb the smoky notes.
Can the dressing be made in advance?
Absolutely. Store it in an airtight jar for up to 3 days in the refrigerator. Give it a quick whisk before using.
How do I store leftovers and reheat croutons without losing crunch?
Keep croutons in a separate airtight container and re-crisp them in a low oven before serving. Store grilled romaine covered in the fridge, though best enjoyed fresh.
What to Serve With This Recipe
This grilled romaine wedge makes a striking side dish or a light main, depending on how you pair it. For a fuller plate, serve it alongside grilled chicken thighs or lemon-herb shrimp. The smoky char from the grill enhances both the salad and the proteins.
For a cozy dinner, pair it with a bowl of creamy tomato soup or roasted vegetable bisque. The richness of the dressing complements earthy flavors beautifully. Add a glass of crisp Sauvignon Blanc or a chilled Pinot Grigio to round out the meal with a bright, citrusy contrast.
Flavor Variations to Explore
This dish welcomes creative variations. Swap out fish sauce for a splash of anchovy paste or Worcestershire if you prefer a different umami base. Want heat? Add crushed red pepper flakes to the dressing or grill a chili alongside your lettuce.
For more texture and nutrition, scatter grilled cherry tomatoes or roasted chickpeas over the top. A soft-boiled egg split over the romaine adds richness and a touch of elegance, turning this salad into a more substantial entrée.
Grilled romaine wedge salad is a simple yet refined dish that combines fire-kissed greens, creamy dressing, and crisp croutons in perfect harmony. It’s smoky, savory, and packed with contrast in flavor and texture—an impressive addition to any gathering, whether as a standout starter, a bold side, or a fresh and satisfying light main.
Ingredients
4 (1/2-inch-thick) slices sourdough bread
2 hearts of romaine lettuce, halved lengthwise
2 cloves garlic, peeled and divided
1/2 cup mayonnaise
3/4 oz finely grated Parmesan cheese (about 1/2 cup), plus additional shaved Parmesan for garnish
1/4 cup extra-virgin olive oil, plus extra 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
Instructions
Using a fine grater, grate one garlic clove into a medium mixing bowl. Add the finely grated Parmesan cheese, mayonnaise, olive oil, lemon juice, Dijon mustard, and fish sauce. Whisk all the ingredients together until the dressing is smooth and emulsified. Season the mixture with salt and freshly ground black pepper to your preference.
Preheat a grill to medium-high heat and allow it to warm for about 5 minutes. Alternatively, heat a grill pan over medium-high flame. Lightly brush both sides of the sourdough slices and the cut sides of the romaine lettuce with olive oil. Sprinkle each with salt and freshly ground pepper to enhance flavor.
Place the bread on the hot grill and cook until deeply charred and crispy, about 1 to 2 minutes per side. Remove and transfer to a serving plate. Meanwhile, grill the romaine halves cut-side down until they develop a light char and are slightly wilted, approximately 1 to 2 minutes.
Once the bread is grilled, rub one side of each slice with the remaining garlic clove to infuse it with a subtle garlic aroma. Tear the grilled bread into rough 1/2-inch pieces to create rustic-style croutons.
Spoon some of the prepared dressing onto a serving platter and arrange the grilled romaine on top. Drizzle additional dressing over the lettuce, then scatter the croutons across the dish. Finish with a generous sprinkle of shaved Parmesan for a final savory touch.
Grilled Romaine Wedge Recipe
Ingredients
- 4 1/2-inch-thick slices sourdough bread
- 2 hearts of romaine lettuce halved lengthwise
- 2 cloves garlic peeled and divided
- 1/2 cup mayonnaise
- 3/4 oz finely grated Parmesan cheese about 1/2 cup, plus additional shaved Parmesan for garnish
- 1/4 cup extra-virgin olive oil plus extra 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
Instructions
- Using a fine grater, grate one garlic clove into a medium mixing bowl. Add the finely grated Parmesan cheese, mayonnaise, olive oil, lemon juice, Dijon mustard, and fish sauce. Whisk all the ingredients together until the dressing is smooth and emulsified. Season the mixture with salt and freshly ground black pepper to your preference.
- Preheat a grill to medium-high heat and allow it to warm for about 5 minutes. Alternatively, heat a grill pan over medium-high flame. Lightly brush both sides of the sourdough slices and the cut sides of the romaine lettuce with olive oil. Sprinkle each with salt and freshly ground pepper to enhance flavor.
- Place the bread on the hot grill and cook until deeply charred and crispy, about 1 to 2 minutes per side. Remove and transfer to a serving plate. Meanwhile, grill the romaine halves cut-side down until they develop a light char and are slightly wilted, approximately 1 to 2 minutes.
- Once the bread is grilled, rub one side of each slice with the remaining garlic clove to infuse it with a subtle garlic aroma. Tear the grilled bread into rough 1/2-inch pieces to create rustic-style croutons.
- Spoon some of the prepared dressing onto a serving platter and arrange the grilled romaine on top. Drizzle additional dressing over the lettuce, then scatter the croutons across the dish. Finish with a generous sprinkle of shaved Parmesan for a final savory touch.
