Grilled Red Romaine w/ Bagna Cauda

This grilled red romaine salad takes the unexpected route: smoky, charred lettuce paired with a warm anchovy and garlic bagna cauda. Inspired by the iconic Gjelina cookbook, it's a salad that eats like a side dish.

Why You'll Love Grilled Red Romaine w/ Bagna Cauda

Taking salad to the grill brings unexpected depth and smokiness, while a warm anchovy bagna cauda adds rich, salty punch. It's a simple but elevated take on greens you won't forget.

Tips and Tricks

Make sure your grill pan is piping hot to get the best char without overcooking the lettuce.
Use high-quality extra virgin olive oil-it really makes a difference with so few ingredients.
Pat the romaine dry before oiling to help it sear instead of steam.

Variations

Swap red romaine for baby gem or little gem lettuce.
Add shaved Parmesan or Pecorino Romano on top for extra umami.
Drizzle with lemon juice or a squeeze of charred citrus for brightness.

Substitutions

Use regular romaine if red romaine isn't available.
Bagna cauda can be swapped with a Caesar-style anchovy vinaigrette in a pinch.
Avocado oil can sub for olive oil if grilling at high temps.

Best served with

Crusty sourdough or focaccia
Grilled salmon or chicken thighs
Marinated white beans with herbs
Cold rosé or natural white wine

How to Store Leftovers

Best served immediately. If needed, store grilled romaine and bagna cauda separately in airtight containers in the fridge. Reheat bagna cauda gently before serving. Lettuce may lose some texture but still works well chopped into a warm salad.

Common Questions

Can I use a grill instead of grill pan?

Absolutely. Outdoor grilling adds even more flavor.

What is bagna cauda?

It's a warm Italian dip made from anchovies, garlic, and olive oil-kind of like a savory fondue.

A grilled romaine lettuce half is served on a beige plate, topped with a brown, chunky dressing or sauce. The plate sits on a wooden surface.

Grilled Red Romaine w/ Bagna Cauda

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Prep Time 10

Total Time 15

Course: Salad

Cuisine: Californian, Italian

Calories: 371

Ingredients Equipment Method Nutrition

Ingredients

1 head red romaine halved through the base
3 tablespoon extra-virgin olive oil
Kosher salt to taste
Black pepper to taste
¼ cup bagna cauda

Equipment

Grill pan or outdoor grill
Tongs
Mixing bowl

Method

Preheat grill pan over high heat until very hot.
In a bowl, drizzle romaine halves with olive oil and season generously with salt and pepper.
Place cut-side down on grill and cook 2-3 minutes per side until well charred.
Transfer to serving plates and spoon warm bagna cauda over each half.

To Plate