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Grilled Romaine Lettuce with a simple creamy caper dressing, topped with crispy pancetta and shavings of Parmigiano Reggiano. This recipe is super easy and absolutely delicious, perfect served with steak or grilled meats.
Grilling romaine lettuce is one of those things that sounds weird.. like it’s not going to work yet it totally does.
The lettuce is grilled on a high heat for just a couple of minutes giving it a beautiful smoky char and wilting it ever so slightly.
I like to top the grilled romaine with a really simple and really delicious creamy caper dressing that mainly uses some of my fridge staples followed by crispy pancetta and shavings of Parmigiano Reggiano cheese.
Finish it with some freshly cracked black pepper and you’re good to go. It’s absolutely delicious on its own for lunch or served with steak for an incredible dinner.
I hope you love this one as much as I do!
See the recipe below including notes on ingredients, step by step photos and tips. See the full printable recipe below.
Ingredients
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Pin ItIngredient notes and substitutions
- Romaine lettuce – you can go for medium or large-sized lettuce here depending on how you’re serving it. On its own, I’d go large or if serving as a side dish a medium-sized lettuce will do. make sure to wash it and dry it before grilling.
- Pancetta or guanciale – I usually go for pancetta when making this but have used guanciale a few times and it works just as well so use whatever you have. You want it to be nice and crispy.
- Parmigiano Reggiano – there isn’t really a cheese I’d substitute here. I like to use a vegetable peeler to sprinkle shavings of cheese over the top but you can also use a large grating.
- Anchovies – for those who don’t like anchovies, I only use 3 so you definitely can’t taste them. They’re worth using in my opinion but you can leave them out if you really want.
Visual walk-through of the recipe
- Chop the ingredients – finely chop all ingredients for the dressing. I like to use a mezzaluna knife for cutting it finely but that’s just my preference (photos 1 and 2).
- Mix the dressing – mix all the ingredients for the dressing together until well combined (photos 3 and 4).
- Fry the pancetta – add the pancetta (or guanciale if using) to a cold pan and turn on the heat. Fry for a few minutes until crispy, set aside (photos 5 and 6).
- Grill the romaine – heat a grilled pan until really hot (you can also use a bbq grill) and place the romaine lettuce cut side down. Grill for 1-2 minutes until charred and just starting to wilt. Remove and set aside (photos 7 and 8).
- Serve – place the romaine lettuce on a serving plate and top with some of the dressing (you might not need all of it) followed by crispy pancetta and shavings of Parmigiano Reggiano. Sprinkle over some black pepper and serve.
Recipe tips and FAQs
- Don’t grill for too long – once your grill is hot your romaine lettuce only needs 1-2 minutes or it’ll start to wilt too much and turn soggy.
- Leftover dressing – the dressing makes a little more than you’ll need for serving. It’ll keep for up to 4-5 days in the fridge and can be used as a dip for roast potatoes, veggies or on more salad.
- Don’t over season – the dressing shouldn’t need any salt because of the mayonnaise and anchovies. We’re then adding salty pancetta on top of the salad so I don’t add any salt to this dish at all.
Yes, you can make all the components in advance and assemble the salad just before serving. The salad is best served warm or at room temperature so I recommend preparing the dressing and pancetta then grilling the romaine last minute.
Ways to serve it
- On its own – if you use large romaine lettuces this makes an incredible lunch all on its own.
- As a side – one of my favourite ways to serve this as a side dish to steak…it’s SO good!
- Grilled meats – serve this as a side to any BBQ grilled meats such as chicken spiedini, chicken breasts or sausages. If you’re having a BBQ, grill the romaine before the meat then plate it up. It’s absolutely fine at room temperature for a while.
More delicious salads to try
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Grilled Romaine Lettuce with Creamy Caper Dressing
Ingredients
- 2 large Romaine lettuces
- 3.5 oz (100g) pancetta or guanciale, , cut into cubes
- Parmigiano Reggiano, to shave on top
- 1 tbsp olive oil
for the dressing
- 1 tbsp capers
- 3 salted anchovies
- 4 baby gherkins
- 2 heaped tablespoons mayonnaise
- 2 heaped tablespoons sour cream
- 1 garlic clove
- 1 tsp Dijon mustard
- 1 squeeze lemon, (about 1 teaspoon)
- pepper, to season
Instructions
- Cut the romaine lettuce in half and rise it well. Sit it cut side down on kitchen paper or a clean towel to dry.
- Finely chop the capers, anchovies, garlic and gherkins and place in a bowl. Add the mayonnaise, mustard, lemon juice and sour cream and mix until all combined. Sprinkle with pepper and set aside.
- In a small frying pan fry the pancetta until crispy, set aside.
- Put a large griddle pan on a high heat. Place the romaine lettuce cut side down on the griddle pan and grill for 1-2 minutes until charred.
- Place on a serving plate, drizzle with the dressing (you won't need it all) and scatter over the crispy pancetta. Finish with shaved Parmigiano Reggiano and a sprinkle of pepper. Enjoy.
Notes
- Don’t grill for too long – once your grill is hot your romaine lettuce only needs 1-2 minutes or it’ll start to wilt too much and turn soggy.
- Leftover dressing – the dressing makes a little more than you’ll need for serving. It’ll keep well for up to 4-5 days in the fridge and can be used as a dip for roast potatoes, veggies or on more salad.
- Don’t over season it – the dressing shouldn’t need any salt because of the mayonnaise and anchovies. We’re then adding salty pancetta on top of the salad so I don’t add any salt to this dish at all.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is perfection! Such great flavors.
Thanks so much Mimi, I love how easy it is too 🙂
This is one of my favourites the grilled romaine is so nice and the dressing…love it.
I love lettuces grilled this way and this homemade dressing sounds wonderful. It’s the best side dish to a make in the summer. Can’t wait to try this one!
That dressing is everything! I am going to have to try this next time we have a BBQ.
Grilled romaine is so delicious. Your recipe looks fabulous.
Grilled romaine , I never had this..I must try with vegetarian options 🙂
Yes you definitely should it’s great!:)
I love grilled romaine! It takes on a nice, smoky flavor. And you’re right, it is really filling. I’m craving this now…