Grilled Romaine Wedge with Parmesan Dressing and Crispy Sourdough Croutons Recipe
This Grilled Romaine Wedge recipe features smoky, charred romaine hearts paired with a creamy Parmesan garlic dressing and crunchy sourdough croutons. Perfect for a light, flavorful salad with a delicious balance of tangy, savory, and fresh grilled notes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
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 tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. fish sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 4 slices sourdough bread (1/2-inch thick)
- 2 hearts romaine, halved lengthwise
Instructions
- Prepare Dressing: Grate 1 garlic clove into a medium bowl. Add the grated Parmesan, mayonnaise, extra-virgin olive oil, fresh lemon juice, Dijon mustard, and fish sauce, then whisk everything together until smooth. Season the dressing generously with kosher salt and freshly ground black pepper to taste.
- Preheat Grill: Prepare a grill for medium-high heat and let it preheat for about 5 minutes. Alternatively, heat a grill pan over medium-high heat on the stovetop. This will ensure a nice char on the bread and romaine.
- Brush and Season: Lightly brush both sides of each sourdough bread slice with extra-virgin olive oil, as well as the cut sides of the romaine hearts. Season both the bread and romaine generously with kosher salt and freshly ground black pepper.
- Grill Bread and Romaine: Place the bread slices on the grill and cook until charred and toasted, about 1 to 2 minutes per side. Transfer the grilled bread to a plate. Then grill the romaine cut side down until it develops a nice char, about 1 to 2 minutes.
- Garlic Croutons: Rub the remaining garlic clove over one side of the grilled bread slices for an extra garlicky flavor. Tear the garlic-rubbed bread into 1/2-inch pieces to create crunchy croutons.
- Assemble Salad: Spread some of the prepared dressing onto a serving platter as a base. Arrange the grilled romaine wedges on top, then drizzle with additional dressing. Scatter the garlic croutons over the salad and finish by generously topping with shaved Parmesan cheese.
Notes
- You can substitute romaine hearts with sturdy iceberg lettuce if preferred.
- Fish sauce adds umami depth; if unavailable, you can use Worcestershire sauce but flavor will differ slightly.
- For a vegetarian version, omit fish sauce and add a pinch of seaweed flakes or miso paste for umami.
- Use a grill pan indoors if outdoor grilling is not possible.
- The salad pairs well with grilled chicken or shrimp for a fuller meal.
Keywords: grilled romaine, grilled salad, Parmesan dressing, garlic croutons, smoky salad, easy grilled vegetables
