I never expected romaine to steal the spotlight, but charred edges and a punchy anchovy mustard vinaigrette make this salad impossible to ignore.

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I’m obsessed with grilled romaine because it turns a basic salad into something sharper, smokier, and way more addictive than I expect every single time. The edges get a little charred, the centers stay crisp, and that contrast is exactly why I keep coming back.

I love how anchovy brings this salty, savory punch without screaming fish, while Dijon mustard gives the vinaigrette a bite that cuts right through the grill marks. And yes, I will absolutely eat it straight off the platter.

No polite little side-salad energy here. Just bold, crunchy, briny greens that taste like they mean it.

Ingredients

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Romaine hearts get smoky edges but stay crisp inside.
Basically, salad with attitude.
Extra virgin olive oil adds richness and helps everything taste less “diet lunch.
”
Anchovy brings salty, savory punch.
Don’t panic, it won’t taste fishy.
Dijon mustard gives the dressing bite and helps it cling to the leaves.
Red wine vinegar cuts through the oil, keeping each bite bright.
Fresh lemon juice adds zip, like the whole salad just woke up.
Garlic makes it bold and a little sharp, in the best way.
Kosher salt keeps the smoky, tangy, savory stuff from tasting flat.
Black pepper adds a tiny kick and makes the char taste deeper.
Parmesan is optional, but Plus, it adds nutty, salty goodness fast.

Ingredient Quantities

2 heads romaine hearts, halved lengthwise

3 tablespoons extra virgin olive oil, divided

3 anchovy fillets, finely chopped

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 teaspoon fresh lemon juice

1 small garlic clove, minced

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons finely grated Parmesan cheese (optional)

How to Make this

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1. Preheat a gas or charcoal grill to medium high heat, about 400 to 450 F.

2. In a small bowl combine the finely chopped anchovy fillets, Dijon mustard, red wine vinegar, fresh lemon juice, minced garlic, a pinch of kosher salt, and a few grinds of black pepper.

3. Whisk the anchovy mixture while slowly streaming in 2 tablespoons of the extra virgin olive oil until the vinaigrette is smooth and slightly emulsified. Taste and adjust salt and pepper.

4. Trim the romaine hearts and halve them lengthwise, keeping the core intact so the halves hold together.

5. Brush the cut and outer sides of each romaine half with the remaining 1 tablespoon of olive oil and season lightly with kosher salt and black pepper.

6. Place the romaine halves cut side down on the hot grill and cook 2 to 3 minutes until well charred and slightly wilted.

7. Flip the romaine halves and grill an additional 30 to 60 seconds just to warm through.

8. Transfer the grilled romaine to a serving platter cut side up, spoon or drizzle the anchovy mustard vinaigrette evenly over the hearts.

9. Sprinkle the finely grated Parmesan cheese over the dressed romaine if using, and add another light grind of black pepper.

10. Serve immediately while warm and slightly smoky so the leaves retain some crunch.

Equipment Needed

1. Grill (gas or charcoal), preheated to medium high (400 to 450 F)
2. Small mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Pastry brush or silicone brush
7. Tongs or spatula for flipping
8. Measuring spoons
9. Microplane or fine grater for Parmesan
10. Serving platter or large plate

FAQ

Q: How do I grill romaine without it falling apart? A: Keep the core intact when halving, brush cut sides with oil, and place cut side down on a preheated medium high grill for 2 to 3 minutes until char marks appear, then flip briefly to warm the leaves.

Q: Can I make the anchovy dressing ahead of time? A: Yes, whisk the chopped anchovies with mustard, vinegar, lemon juice, garlic and most of the oil and refrigerate up to 24 hours. Bring to room temperature and rewhisk before dressing the lettuce.

Q: What can I use if I do not like anchovies? A: Substitute 1 to 2 teaspoons of caper brine plus a little extra salt for a savory, briny note, or omit entirely for a simpler vinaigrette.

Q: Is grated Parmesan required? A: No. Parmesan adds a salty, nutty finish but is optional. You can skip it or use a sprinkle of Pecorino Romano if you prefer a sharper flavor.

Q: How should leftovers be stored and reheated? A: Store dressing separate from grilled romaine in the refrigerator up to 24 hours. Reheat romaine briefly on the grill or at high heat in a skillet for about 30 seconds per side before tossing with dressing.

Q: How much dressing should I use per serving? A: For 2 heads halved, reserve about 2 to 3 tablespoons of the dressing for tossing and a little extra for drizzling. Adjust to taste but avoid saturating the leaves so they keep some crunch.

Grilled Romaine Salad With Anchovy Recipe Substitutions and Variations

Anchovy fillets: 1) 1 teaspoon anchovy paste or 2) 1 tablespoon finely chopped capers mixed with 1 teaspoon olive oil
Dijon mustard: 1) whole grain mustard or 2) 1 tablespoon mayonnaise
Red wine vinegar: 1) sherry vinegar or 2) 1 tablespoon additional fresh lemon juice
Finely grated Parmesan cheese: 1) finely grated Pecorino Romano or 2) 1 tablespoon nutritional yeast for a dairy free option

Pro Tips

1) Get a good char without soggy leaves: make sure your grill is truly hot and the romaine is dry before oiling. Pat the hearts dry, brush lightly, and press the cut side down firmly so you get an even, quick sear and the interior stays crunchy.

2) Build the vinaigrette for depth and silkiness: finely mince the anchovies and garlic, then whisk in the oil slowly to help it emulsify. Let it sit 10 minutes before serving so the flavors mellow and knit together.

3) Temper salt with the anchovies and cheese: anchovies and Parmesan add a lot of umami, so pulse the vinaigrette with only a pinch of salt, taste, and adjust after drizzling. You can always add more but you cannot take it away.

4) Serve smart and fast: grill the romaine just before serving and spoon the dressing on while the hearts are still warm. The heat wakes up the anchovy flavors and keeps the leaves pleasantly crisp.

Grilled Romaine Salad With Anchovy Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I never expected romaine to steal the spotlight, but charred edges and a punchy anchovy mustard vinaigrette make this salad impossible to ignore.

Servings

servings

Calories

135

kcal

Equipment: 1. Grill (gas or charcoal), preheated to medium high (400 to 450 F)
2. Small mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Pastry brush or silicone brush
7. Tongs or spatula for flipping
8. Measuring spoons
9. Microplane or fine grater for Parmesan
10. Serving platter or large plate

Ingredients

2 heads romaine hearts, halved lengthwise
3 tablespoons extra virgin olive oil, divided
3 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1 small garlic clove, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons finely grated Parmesan cheese (optional)

Directions

Preheat a gas or charcoal grill to medium high heat, about 400 to 450 F.
In a small bowl combine the finely chopped anchovy fillets, Dijon mustard, red wine vinegar, fresh lemon juice, minced garlic, a pinch of kosher salt, and a few grinds of black pepper.
Whisk the anchovy mixture while slowly streaming in 2 tablespoons of the extra virgin olive oil until the vinaigrette is smooth and slightly emulsified. Taste and adjust salt and pepper.
Trim the romaine hearts and halve them lengthwise, keeping the core intact so the halves hold together.
Brush the cut and outer sides of each romaine half with the remaining 1 tablespoon of olive oil and season lightly with kosher salt and black pepper.
Place the romaine halves cut side down on the hot grill and cook 2 to 3 minutes until well charred and slightly wilted.
Flip the romaine halves and grill an additional 30 to 60 seconds just to warm through.
Transfer the grilled romaine to a serving platter cut side up, spoon or drizzle the anchovy mustard vinaigrette evenly over the hearts.
Sprinkle the finely grated Parmesan cheese over the dressed romaine if using, and add another light grind of black pepper.
Serve immediately while warm and slightly smoky so the leaves retain some crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.