Dinner

Grilled Romaine Wedge with Parmesan Dressing and Crispy Sourdough Croutons Recipe

ByElena Hart August 4, 2026August 4, 2026

Introduction

Grilled Romaine Wedge is a simple yet flavorful twist on a classic salad. The smoky char from the grill enhances the crisp romaine, while a rich Parmesan dressing and garlicky croutons add delicious depth. It’s a perfect appetizer or side for any summer meal.

A white plate holds a grilled romaine salad composed of three main layers: the base layer consists of bright green grilled romaine halves with charred edges, the middle layer has golden brown grilled bread chunks scattered across the lettuce, and the top layer features thin, irregular slices of pale yellow cheese with a creamy dressing drizzled over all the layers. The dish is lightly sprinkled with cracked black pepper, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 slices sourdough bread, 1/2 inch thick
2 hearts romaine lettuce, halved lengthwise

Instructions

Step 1: Grate one garlic clove into a medium bowl. Add grated Parmesan, mayonnaise, olive oil, lemon juice, Dijon mustard, and fish sauce. Whisk together until smooth and season with salt and pepper to taste.

Step 2: Prepare a 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 slices and on the cut sides of the romaine halves. Season all with salt and pepper.
Step 3: Grill the bread until charred on both sides, about 1 to 2 minutes per side. Remove to a plate. Grill the romaine cut side down until it has grill marks and is slightly softened, about 1 to 2 minutes.
Step 4: Rub one side of a grilled bread slice with the remaining garlic clove and tear it into 1/2-inch pieces to make croutons.

Step 5: Spread some of the Parmesan dressing on a serving platter. Place the grilled romaine wedges on top, then drizzle with more dressing. Scatter the garlic croutons and shaved Parmesan over everything and serve immediately.

Tips & Variations

Use romaine hearts that are tightly packed for the best grilling results.
For a smoky flavor without a grill, use a grill pan or broiler and watch carefully to prevent burning.

Substitute fish sauce with Worcestershire sauce if preferred.
Add crispy bacon bits for extra savory crunch.

Storage

This salad is best enjoyed fresh for optimal texture. If you have leftovers, store the grilled romaine and dressing separately in airtight containers in the refrigerator for up to 1 day. Reheat romaine briefly under a broiler just before serving. Avoid storing the croutons with the lettuce to keep them crisp.

How to Serve

The dish shows two large halves of grilled romaine lettuce with visible char marks on the green leafy tops and white stems, placed on a white oval plate. Scattered over the lettuce are several pieces of toasted dark brown croutons with grill marks, and thin white shavings of cheese resting on top. A creamy light-colored dressing is drizzled unevenly over the lettuce and croutons. To the left side of the plate is a white-handled fork piercing a crouton with a piece of lettuce, and on the right side is a white-handled knife lying flat. The plate sits on a white marbled surface, with a partially visible clear glass of a light-colored drink at the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for this recipe?

Romaine is ideal for grilling because of its firm texture. Softer lettuces will wilt quickly and may not hold up on the grill.

How do I prevent the lettuce from becoming soggy?

Brush the cut sides with oil and grill just until charred and slightly wilted, about 1 to 2 minutes. Serve immediately to maintain texture and avoid sogginess.