Grilled Red Romaine w/ Bagna Cauda

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

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2

Course: Salad

Cuisine: Californian, Italian

Calories: 371

Ingredients Equipment Method Nutrition Notes

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

Arrange grilled romaine on a platter.
Spoon bagna cauda generously over top.
Optional: garnish with lemon zest or shaved Parmesan.
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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