Grilled Romaine Anchovy Salad Recipe

Grilled Romaine Anchovy SaladI have to admit that sometimes I’m disappointed when someone doesn’t like an ingredient that I find delicious.

I remember someone I met who didn’t like coffee, chocolate, or peanut butter.  I mean, seriously?!  How could that person be trusted?!  (And it turned out, he couldn’t be!)

On the other hand, my good friend Ed — who is trustworthy –says he loves just about all ingredients except “small salty fish,” as he calls them.  This one I sort of understand — I mean, salty fish aren’t for everybody.   (Unlike chocolate!!)  However, I’m thinking this super flavorful, unbelievably tasty salad will change Ed’s mind.
Grilled Romaine Anchovy SaladJust so you know, I don’t like okra.  Not one bit!  Are there any foods you really don’t like?  Tell me below in a comment.  I won’t think less of you, I promise!

Grilled Romaine Anchovy Salad Recipe

Prep Time: 20 minutes

Serving Size: Serves 2 to 4


1 large head Romaine lettuce, washed and dried

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1/8 cup drained anchovy fillets (save the juice)

2 teaspoons anchovy juice

2/3 cup shaved Parmesan cheese

Super thin lemon slices from about 1/2 of a medium-sized lemon, skin on

Coarse sea salt and freshly ground black pepper

  1. Preheat your outdoor barbecue or stove-top grill over high heat
  2. Cut the washed and dried lettuce into quarters, lengthwise, and place them on a baking sheet. Drizzle the four quarters equally with the olive oil and season fairly generously with coarse sea salt and several turns of black pepper.
  3. Place the lettuce on the preheated grill, oiled and seasoned side down. You should hear a sizzling sound when it hits the grill. If you don't, it's not hot enough -- wait for the sizzle! Grill the lettuce just long enough to get beautiful grill marks on all of the flat sides, about 2 minutes.
  4. Use metal tongs to return the lettuce back to the baking sheet. Then, once cooled, place them on a cutting board and roughly chop it into bite-sized pieces, discarding the root ends.
  5. Put the grilled lettuce in a serving bowl and add the lemon juice, anchovies, anchovy juice Parmesan, and lemon slices.
  6. Taste the salad and then decide if you need any more salt. You probably won't, since the anchovies and Parmesan both add a certain saltiness.
  7. Serve the salad right away -- with a pepper mill!

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    • valentina says

      Hi Shawnie! Grilled chicken would be excellent instead — use 1 boneless, skinless chicken breast, and replace the 2 teaspoons of anchovy juice with white balsamic vinegar. Yum! And honestly, if you just omit the anchovies without replacing them with anything, it’s still delicious! :-)

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