Grilled Romaine Anchovy Salad Recipe

Grilled Romaine Anchovy Salad Recipe

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 to 4
Author Valentina Maria Kenney Wein


  • 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!