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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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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.
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Prep Time 10 minutes
Total Time 15 minutes
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
 

  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

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