Grilled Red Romaine w/ Bagna Cauda

This grilled red romaine salad pairs smoky, charred lettuce with a warm anchovy and garlic bagna cauda, from the Gjelina cookbook. It's substantial enough to serve as a side dish on its own, and it's ready in 15 minutes.

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

Grilling the romaine adds char and smoke you don't get from a raw salad, and the warm bagna cauda (anchovies, garlic, olive oil) adds salt and richness. Just two ingredients doing most of the work.

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

Grilled Red Romaine w/ Bagna Cauda

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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, this salad is warm and substantial enough to serve as a side dish.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Salad

Cuisine: Californian, Italian

Calories: 371

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

 

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

To Plate

1. Arrange grilled romaine on a platter.
2. Spoon bagna cauda generously over top.
3. Optional: garnish with lemon zest or shaved Parmesan.
4. Serve warm.

Nutrition

Calories: 371kcalFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gSodium: 1mgPotassium: 0.4mgCalcium: 0.4mgIron: 0.2mg

Notes

Storage: This is really a make-and-eat-now dish, the char and warm bagna cauda fade fast. If you need to prep ahead, grill the romaine and hold it at room temperature for up to an hour, then warm the bagna cauda and spoon on just before serving.

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