clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of "grilled" Romaine salad with anchovy dressing.

“Grilled” Romaine Caesar Salad


From Susan Spungen’s Open Kitchen  


  • In the summer, use the grill, and top with chopped tomatoes. 
  • If you are vegetarian, leave out the anchovies. If you are not vegetarian, but think you don’t like anchovies, consider giving them a go. They disappear in the dressing, yet provide a ton of flavor.
  • Do not go on a wild goose chase for Treviso or radicchio or other chicories: Romaine on its own is delicious. 
  • As noted in the post, I love serving this with soft-boiled eggs. You can use your Instant Pot or your stovetop. For stovetop: bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.


For the dressing:

  • 1 garlic clove, minced finely or grated on microplane
  • 1/2 small shallot, finely minced (about a tablespoon)
  • 24 anchovies, finely minced (about a tablespoon)
  • 1 tablespoon capers, chopped
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons fresh lemon juice
  • pinch salt
  • freshly ground black pepper
  • 1/4 cup olive oil

For the salad:

  • 2 heads radicchio or Treviso, see notes above
  • 1 to 2 heads Romaine or Little Gem lettuce
  • 1 bunch dandelion greens, if you can find it
  • olive oil
  • salt and pepper to taste
  • 2 ounces Parmigiano-Reggiano cheese, thinly shaved
  • 8 ounces juicy tomatoes, chopped, if in season


  1. Heat the broiler. (Or heat a grill to high.)
  2. Make the dressing: Combine the garlic, shallot, minced anchovy, capers, mustard, lemon juice, salt, and pepper to taste in a small bowl; whisk to combine. Slowly whisk in the oil until emulsified. Set aside.
  3. Prepare the greens. Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. Line a sheet pan with foil. Rub it lightly with oil. (If grilling, toss the greens lightly with oil, salt, and pepper in a large bowl.) Place the halved heads of lettuces cut side down on the sheet pan. Drizzle with olive oil. Season with salt and pepper to taste. Transfer pan to the oven and broil for 2 minutes, or until lightly charred. (If grilling, grill cut-side down for 2 minutes.).
  4. Carefully turn the heads. Drizzle with more olive oil. Season lightly with salt and pepper to taste. Scatter the cheese over top or, if you haven’t shaved it yet, grate it over top. Return pan to the oven, and broil for another 2 minutes, checking after a minute and a half. (If grilling, grill for 2 more minutes.)
  5. Transfer heads to a large platter. Spoon dressing over top to taste. You may not need all of it. Top with tomatoes if using. Grate more parmesan over top, if you wish. Crack more pepper over top, too, if you wish. Top with eggs, if using. Pass extra dressing on the side along with some flaky sea salt, such as Maldon, if you have it.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes