Grilled Romaine Lettuce dressed in a creamy caper sauce, finished with crispy pancetta and shavings of Parmigiano Reggiano. This straightforward recipe is full of flavor and works beautifully as a light lunch or as a side for steak and other grilled meats.
Grilling romaine may sound unusual, but it produces a lovely smoky char and slightly softens the leaves while keeping some crunch. The romaine is seared briefly over high heat—just long enough to develop color and a hint of wilt.
I top mine with a simple creamy caper dressing made from common fridge staples, then scatter over crisp pancetta and shave Parmigiano Reggiano on top. A final grind of black pepper finishes the dish. Serve it on its own for a satisfying lunch or alongside grilled meats for a memorable dinner.
I hope you enjoy this one as much as I do!
See the recipe below, including ingredient notes, step-by-step photos and tips. The full printable recipe is included further down.
Ingredients
Ingredient notes and substitutions
- Romaine lettuce – choose medium or large heads depending on whether you’re serving this as a main or a side. Wash and dry thoroughly before grilling.
- Pancetta or guanciale – pancetta is my usual choice, but guanciale works well too. Cook until crisp.
- Parmigiano Reggiano – traditional and ideal for this dish. Use a vegetable peeler for attractive shavings or a coarse grater if preferred.
- Anchovies – only a few are used in the dressing and they add depth without overt fishiness. Omit if you strongly dislike anchovies.
Visual walk-through of the recipe
- Chop the ingredients – finely chop everything for the dressing. A mezzaluna or sharp knife works well (photos 1 and 2).
- Mix the dressing – combine the chopped capers, anchovies, gherkins, mayonnaise, sour cream, mustard, lemon and garlic until smooth (photos 3 and 4).
- Fry the pancetta – place the pancetta or guanciale in a cold pan, then heat and fry until golden and crisp. Drain and set aside (photos 5 and 6).
- Grill the romaine – heat a griddle or grill pan until very hot. Place the romaine cut-side down and grill 1–2 minutes until charred and beginning to soften. Remove and rest briefly (photos 7 and 8).
- Serve – arrange grilled romaine on a platter, spoon over some dressing (you may not need all of it), scatter crispy pancetta and finish with Parmigiano shavings and cracked black pepper.
Recipe tips and FAQs
- Grill briefly – romaine needs only 1–2 minutes on a hot grill. Any longer and it will become too soft and lose texture.
- Leftover dressing – the dressing yields a little more than needed for this salad. Store it in the fridge for 4–5 days; it’s excellent as a dip for roast potatoes, raw vegetables or as a spread on sandwiches.
- Avoid extra salt – the anchovies, mayonnaise and pancetta add enough seasoning, so additional salt is usually unnecessary.
Yes. Prepare the dressing and crisp the pancetta ahead of time, then grill the romaine and assemble just before serving. The salad is best warm or at room temperature.
Ways to serve it
- On its own – two large grilled Romaine heads with dressing and pancetta make a satisfying lunch.
- As a side – this salad is an exceptional accompaniment to steak.
- With grilled meats – pairs beautifully with BBQ fare such as chicken, sausages or skewers. If serving at a cookout, grill the romaine ahead of the meat and serve at room temperature.
More delicious salads to try
Salads
Cannellini Bean Salad with Tuna and Tropea Onions
Salads
Insalata di Riso (Italian Rice Salad)
Salads
Arugula Salad with Lemon and Parmesan
Salads
Chickpea Tuna Salad
If you try this Grilled Romaine with Creamy Caper Dressing or any recipe from the blog, please rate it and leave a comment to share how it went — feedback is always appreciated!
Step By Step Photos Above
Most recipes include photos and helpful tips to make them turn out perfectly.
Grilled Romaine Lettuce with Creamy Caper Dressing
By Emily
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, finely chopped
- 3 salted anchovies
- 4 baby gherkins, finely chopped
- 2 heaped tablespoons mayonnaise
- 2 heaped tablespoons sour cream
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 squeeze lemon (about 1 tsp)
- pepper, to season
Instructions
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Cut each romaine in half and rinse well. Pat cut sides dry with kitchen paper or a towel.
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Finely chop capers, anchovies, garlic and gherkins. In a bowl combine these with mayonnaise, Dijon mustard, lemon juice and sour cream. Stir until smooth, season with pepper and set aside.
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In a small frying pan, cook the pancetta or guanciale over medium heat until crisp. Drain on paper and set aside.
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Heat a large griddle or grill pan over high heat. Place romaine cut-side down and grill 1–2 minutes until charred.
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Transfer to a serving plate, drizzle with some dressing (you may not need it all), scatter over the crispy pancetta and finish with Parmigiano shavings and cracked black pepper. Serve and enjoy.
Notes
- Don’t overcook the romaine: 1–2 minutes is enough—any longer and the leaves will lose their texture.
- Extra dressing keeps well: store in the fridge for 4–5 days and use as a dip for potatoes or vegetables.
- Season lightly: the anchovies and pancetta bring saltiness, so additional salt is usually unnecessary.
Helpful Info for All Recipes
- I use extra virgin olive oil unless specified otherwise.
- Vegetables are assumed medium unless noted.
- Recipes are developed using a fan (convection) oven unless stated.
- Nutrition is calculated automatically and should be taken as an estimate.
Nutrition
Carbohydrates: 3 g |
Protein: 4 g |
Fat: 16 g
Nutrition information is approximate.
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