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5 from 1 vote

Grilled romaine lettuce with creamy caper dressing

Grilled romaine lettuce with a creamy caper dressing. A simply stunning, light dish packed full of delicious flavours. Charred lettuce, smoky, salty pancetta (bacon) and a tangy creamy dressing. Perfect for lunch or dinner.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: lunch
Cuisine: Italian
Servings: 4 people
Calories: 220kcal
Author: Emily Kemp


  • 2 Large Romaine lettuces
  • 5.2 oz (150g) smoked cubed pancetta
  • Parmesan to shave on top
  • 1 tbsp olive oil

for the dressing

  • 2 tbsp capers
  • 3 salted anchovies
  • 4 baby gherkins
  • 2 heaped tbsp good quality mayonnaise
  • 2 heaped tbsp sour cream
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • squeeze lemon
  • pepper to season


  • Finely chop the capers, anchovies and gherkins and place in a bowl. Add the mayonnaise, mustard, lemon juice and sour cream and mix until all combined together. Sprinkle with pepper and set aside.
  • In a small sauce pan fry the pancetta until crispy, set aside. Put a large griddle pan on a medium/high heat. Cut the romaine lettuces in half and brush the cut side with olive oil. Place cut side down on the griddle pan and grill for 1-2 minutes until charred. You'll probably need to do two at a time.
  • Place on plates, drizzle with the dressing and scatter over the pancetta. Finish with shaved Parmesan and a sprinkle of pepper. Enjoy.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 220kcal