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Romaine with garlic lemon anchovy dressing recipe

Romaine with garlic lemon anchovy dressing recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad

A flavorful, crisp green salad akin to a classic Caesar, but without the egg.

10 people made this

IngredientsServes: 12

  • 1 head romaine lettuce
  • 100g (4 oz) Parmesan cheese
  • 1 clove garlic, minced
  • 2 anchovy fillets, rinsed
  • 1 dessertspoon fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:30min ›Ready in:30min

  1. Separate romaine leaves. Cut crosswise into pieces, wash well and spin dry.
  2. With a vegetable peeler, shave Parmesan.
  3. In a blender purée garlic and anchovies with lemon juice. With blender still running, add oil in a stream until dressing is emulsified. Season with salt and pepper.
  4. In a bowl toss romaine with dressing, 1/2 of the Parmesan shavings and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (8)


Altered ingredient amounts.I just made this and it's very good. It's quick and easy and tastes like light caesar salad. I added more garlic and lemon juice to the dressing. It really improved the taste. Thank you for the recipe.-24 Jul 2008

this is absolutely gorgeous. i added a few extra anchovies to the dressing and it tasted great-20 May 2010

by AnnieBea57

Good and simple, and definitely reminiscent of a Caesar salad. Open to lots of different variations if you want. Thank you for posting this!-07 Dec 2011

Grilled Romaine Salad with Anchovy-Mustard Vinaigrette

Grilling lettuce can be tricky. If the leaves are grilled on their own, they will wilt and burn in seconds, but if you leave a head of lettuce intact, the outside will char slightly while the inner leaves remain juicy and take on the flavor of smoke. Grilled romaine is dramatically different from its raw counterpart, with a meaty quality that makes a welcome change of pace. For a more assertive vegetable and a more dynamic color contrast, substitute a large head of radicchio for one of the romaine heads.

Grilled Romaine Salad with Anchovy-Mustard Vinaigrette


  • 1 garlic clove, minced
  • 6 anchovy fillets, minced
  • 1 Tbs. brown mustard
  • 1 egg yolk
  • 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. extra-virgin olive oil
  • Juice of 1 lemon
  • Fine sea salt and freshly ground pepper
  • 2 heads romaine lettuce, loose leaves removed and each head cut lengthwise into quarters
  • 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
  • 1 tsp. flaky sea salt, such as Maldon

1. Prepare a grill for indirect grilling over medium heat (300° to 350°F/150° to 180°C).

2. In a salad bowl, using the back of a fork, mash together the garlic and anchovy fillets into a paste. Whisk in the mustard and egg yolk and then whisk in 1/2 cup (4 fl. oz./125 ml) of the olive oil a little at a time until a thick sauce forms. Stir in the lemon juice and season to taste with fine sea salt and pepper. Set aside.

3. Brush the grill grate and coat with oil. Coat the romaine quarters with the remaining 2 Tbs. olive oil. Put them on the grate directly over the fire and grill, turning once, just until grill marked, about 20 seconds per side. Using tongs, transfer the lettuce away from the fire. Paint with half of the vinaigrette, getting the dressing down in between the leaves sprinkle with half of the cheese. Cover the grill and cook until the cheese just starts to melt and the ends of the lettuce wedges wilt, about 2 minutes. Transfer the romaine to a platter. Dress with the remaining vinaigrette and sprinkle with the remaining cheese. Season lightly with flaky salt and serve. Serves 4.

For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking with fire,
Grill School , by Andrew Schloss and David Joachim.

Grilled Romaine Salad

A few weeks back, my friend Stacy from Paleo Parents sent a text to me and our mutual friend, Jennifer from Predominantly Paleo, that went something like this: “Hey, I want to recreate this Red Robin Banzai Burger that I’ve loved for years and we should do a collaborative project because you two are pretty cool.” I liked the idea of teaming up with some other bloggers for something new, and I’m always game for recreating particular flavors (I did write a book of restaurant recreations, after all). So I jumped into the game.

While most folks associate Red Robin with burgers, they have an impressive selection of salads as well. This Caeser-dressed and fire-grilled salad, affectionately called “Insane Romaine”, is a favorite of mine, and I thought this was a great opportunity to recreate their dish plus finally try my hand at a homemade Caesar salad dressing.

Once we had our project in mind, we started talking to Chosen Foods, who recently debuted their avocado oil-based mayonnaise, and decided to take the collaboration one step further: we all featured the mayo in our recipes, too. Be sure to check the bottom of this post for the other two dishes included in our Red Robin recreation progressive dinner: the aforementioned Banzai Burgers plus some crispy fries and “Campfire Sauce”.

I assumed that the dressing would be the star of the show, but little did I know that these roasted cherry tomatoes would end up being my favorite – they’re like tiny little flavor bombs. While the tomatoes seem like one of the easiest items in this dish, they take the longest. In fact, the rest of the recipe can be put together while the tomatoes are roasting.

Grilled Romaine Salad (Gluten-free, Paleo, Primal, Perfect Health Diet)

  • Servings: 4
  • Time: 1 hour
  • Difficulty: Easy

1 pint cherry tomatoes, sliced in half

2 tbsp olive oil, divided
salt and pepper

Caesar dressing (short version)
1 clove garlic
2oz anchovy filets (

6 filets) or 2 tsp anchovy paste
2 tbsp lemon juice (juice of 1-2 lemons), more to taste
1 tsp dijon mustard
1/2 cup mayonnaise
2 tbsp grated parmesan cheese
kosher salt and pepper to taste

Caesar dressing (long version)
1 clove garlic
2oz anchovy filets (

6 filets) or 2 tsp anchovy paste
2 egg yolks, room temperature
2 tbsp lemon juice (juice of 1-2 lemons), more to taste
1 tsp dijon mustard
2 tbsp olive oil
1/2 cup avocado oil
2 tbsp grated parmesan cheese
kosher salt and pepper to taste

4 chicken breasts, sliced in half (see note below)
4 hearts of romaine lettuce, sliced in half lengthwise

shredded or shaved parmesan cheese to scatter (optional)

1. Preheat your oven to 400F. Toss the tomatoes with a bit of olive oil, salt, and pepper, then place on a baking sheet lined with parchment pepper, facing cut-side up. Roast until dark in color and somewhat dry looking, about 40 minutes. Meanwhile, let’s make the dressing, chicken, and lettuce.

2. To make the short version Caesar dressing, chop the garlic and anchovy into a paste, then add to a mixing bowl. Whisk in the remaining ingredients, add salt and pepper to taste, and add a bit more lemon juice if the dressing gets too thick.

3. To make the long version Caesar dressing, chop the garlic and anchovy into a paste, then add to a mixing bowl. Whisk in the yolks, lemon juice, and mustard. Combine the olive and avocado oils in a pourable container, then slowly drizzle the oil into the mixing bowl while whisking like the dickens to create and emulsion. This works best with two people, one to pour and another to hold the bowl and whisk. The dressing will thicken into a mayo-like texture. Whisk in the parmesan cheese then add salt and pepper to taste (it doesn’t take much) and a bit of lemon juice if the dressing gets too thick. Alternatively, if you have an immersion blender and a wide-mouth mason jar, you can add the first ingredients (garlic/anchovy, yolks, lemon juice, mustard) to the jar, then place the immersion blender in the jar, turn it on, and slowly pour in the oil while gently moving the blender up and down (also works best with two people).

4. Prep the chicken for grilling. Place the chicken flat on a cutting board, then slice each breast in half lengthwise to make 2 thin butterflied cutlets, 8 total. Toss with

1 tbsp olive oil and some salt and pepper, then set aside.

5. Preheat your grill for direct high heat (turn all your burners on full blast for a gas grill, or center the charcoal in the grill for a charcoal grill). Grill the chicken pieces until cooked through, about 3 minutes per side, then set aside to cool. Slice the romaine hearts in half lengthwise, then brush with more olive oil and sprinkle with a bit of salt. Grill cut-side-down until charred, about 1-2 minutes, then flip and grill until the outer leaves start to wilt, about one minute.

6. Slice the chicken into bite-sized pieces, then put everything together: place the lettuce cut-side-up, then scatter with chicken and roasted tomatoes drizzle with the dressing and scatter with some shredded parmesan cheese.

** Dairy-free? No worries, simply omit the parmesan cheese from the dressing and at the end of the recipe.

** The tomatoes, dressing, and chicken can all be made up to a day in advance.

Here are the ingredients for the long version Caeser dressing…

…and here are the ingredients for the short version. Each method produced the same Caesar flavor, and I was impressed with Chosen Foods’ new mayonnaise, which is made with cage-free eggs and organic ingredients. Their avocado oil has been our go-to oil for making mayo these past couple of years, so it’s nice to see that they’re offering a high-quality solution to those folks who would rather not make their own every time.

I don’t want to tell you how to run your life, but if you made my gluten-free pizza crust and topped it with these ingredients you would basically have the best pizza experience ever.

We did that very thing with these leftover ingredients: brushed some olive oil on the crust, added the chicken, tomatoes, and some sliced mushrooms, then topped it with cheese while it baked, I chopped up some charred lettuce and tossed it with the dressing, and then spread it over the cooked pizza.

Be sure to check out the other two dishes from our Red Robin recreation progressive dinner:

Don’t skip the anchovies!

A traditional caesar salad recipe features anchovy fillets that are mashed into a paste. I use canned anchovies packed in olive oil and then broken down with a little bit of kosher salt and pungent garlic to enhance its flavor. The bones are tiny and edible, crushed with a few swift chops.

An easy time-saving tip is to use anchovy paste instead of the whole fish. They are typically sold right next to each other at the grocery store. I use 1 tablespoon of paste for every six anchovies.

Caesar salad

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. [2] His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's (at the Hotel Caesar in Tijuana, Mexico) when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." [3] [ incomplete short citation ] Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition. [4] A number of Cardini's staff have said that they invented the dish. [5] [ incomplete short citation ] [6]

Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s. [7] In 1946, newspaper columnist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version:

The big food rage in Hollywood—the Caesar salad—will be introduced to New Yorkers by Gilmore's Steak House. It's an intricate concoction that takes ages to prepare and contains (zowie!) lots of garlic, raw or slightly coddled eggs, croutons, romaine, anchovies, parmeasan [sic] cheese, olive oil, vinegar and plenty of black pepper. [8]

According to Rosa Cardini, the original Caesar salad (unlike his brother Alex's Aviator's salad, which was later renamed to Caesar salad) [5] did not contain pieces of anchovy the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. [9] [ incomplete short citation ]

In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers coddled eggs and Italian olive oil. [7]

Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, which frequently is emulsified in bottled versions. [10] Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, although they were only registered decades later, [11] and more than a dozen varieties of bottled Cardini's dressing are available today, with various ingredients.

Recipe: Grilled romaine with walnuts, Parmesan and anchovy dressing

1. In a mortar and pestle or a blender, purée the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or puréeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.

2. Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won’t brown much.

3. Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.

Each serving: 174 calories 3 grams protein 5 grams carbohydrates 3 grams fiber 16 grams fat 3 grams saturated fat 5 mg. cholesterol 1 gram sugar 117 mg. sodium.

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Follow the basic recipe for dressing and romaine. Cook bacon strips for 20 minutes in a 400-degree oven until crispy. Remove from the oven and blot the bacon with paper towels. While the bacon and chop roughly into 1 inch pieces and top the Caesar salad with the crispy bacon bits.

Brush a boneless skinless chicken breast with olive oil or grapeseed oil. Season the chicken breast with salt, pepper and your favorite spices. We like to use Mexican seasoning for a smokey flavor. Cumin, garlic and chili powder will do nicely.

Let the chicken marinate in the refrigerator while you prepare your salad using the basic recipe for Caesar dressing, croutons and romaine.

Grill the chicken breast for 8 minutes on each side until the chicken reaches an internal temperature of 165 degrees. Slice the chicken into strips and lay the breast across the top of your Caesar salad while the chicken is still warm. Drizzle a little dressing on top of the chicken and finish with black pepper and Parmesan cheese as a garnish

Caesar salad recipe

This is your classic Caesar salad, with a homemade dressing to knock the socks off anything you would buy. It&rsquos a simple recipe you&rsquoll come back to again and again.

  • You can prepare the dressing and leave it in the fridge in a sealed container for up to three days.
  • We&rsquove used traditional romaine lettuce, but you could use baby gem or any crunchy lettuce which won&rsquot wilt in the dressing. Iceberg lettuce is a firm no here!
  • A classic Caesar doesn&rsquot have any additions, but if you&rsquod like to serve it as a main course, you could add grilled chicken.
  • The croutons will keep in an airtight container for up to three days.


  • 1 medium baguette or ciabatta, torn into small pieces
  • 3 tbsp olive oil
  • 1 medium baguette or ciabatta, torn into small pieces
  • 3 tbsp olive oil
  • 1 medium baguette or ciabatta, torn into small pieces
  • 3 tbsp olive oil
  • 2 large eggs
  • 5 anchovy fillets, drained
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.5 lemon, juice only
  • 150 ml olive oil
  • 20 g freshly grated Parmesan, plus extra grated or shavings, to serve
  • 2 large eggs
  • 5 anchovy fillets, drained
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.5 lemon, juice only
  • 5.3 fl oz olive oil
  • 0.7 oz freshly grated Parmesan, plus extra grated or shavings, to serve
  • 2 large eggs
  • 5 anchovy fillets, drained
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.5 lemon, juice only
  • 0.6 cup olive oil
  • 0.7 oz freshly grated Parmesan, plus extra grated or shavings, to serve
  • 2 heads romaine lettuce, leaves halved, or quartered if large
  • 2 heads romaine lettuce, leaves halved, or quartered if large
  • 2 heads romaine lettuce, leaves halved, or quartered if large


  • Cuisine: American
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4


  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
  2. To make the croutons, toss the baguette chunks in the olive oil, season and bake on a baking for about 15 minutes, until crisp. Set aside to cool.
  3. Meanwhile, make the dressing. Put all the ingredients except the oil and Parmesan into a food processor, and whizz until smooth.
  4. With the motor running, gradually add the oil until you have a smooth dressing. Stir in the Parmesan and set aside.
  5. Toss the lettuce leaves in the dressing, place in a serving bowl then add the extra grated Parmesan or shavings and croutons on top to serve immediately.

Image: Natalia Lisovskaya/Shutterstock

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Easy Creamy Caesar Dressing

This quick and easy creamy caesar dressing is bold, tangy, and is perfect on my Pasta Caesar Salad. The mayo base makes it super easy and this recipe contains no raw eggs and can be made with no anchovy.

While many folks think of the caesar salad as the perfect complement to their favorite Italian meal, the caesar salad was actually created on the completely opposite side of the planet from Italy. And it has absolutely nothing to do with Julius Caesar – despite what you’ve seen on the labels of those bottled dressings in the grocery store.

This tangy, garlicky, romaine-based salad actually got its start in Tijuana, Mexico of all places and at the hands of a man named Caesar Cardini. At least that’s what they say. (Whoever “they” are.)

Now, Cardini was an Italian immigrant so there is that connection to Italy, but still.

According to Cardini’s daughter, the story goes something like this…

Cardini had a restaurant in Tijuana that was frequented by Americans due to the restrictions of prohibition. Folks could simply cross the border and enjoy a cocktail with dinner. In 1924, an unexpectedly busy July 4th rush depleted the restaurant’s supplies and Cardini created the dish using just whatever he had left. It was an immediate hit.

His dressing recipe contained only egg, lemon juice, garlic, parmesan cheese, Worcestershire sauce, olive oil, dijon mustard, and black pepper – no anchovies. It was prepared table-side with the romaine lettuce and croutons.

Now this is the generally held belief about the salad’s origin. There are some that say Caesar’s brother, Alex, created the dish. Others say Alex expounded on the dish and added the anchovies. Some even claim that it was one of Caesar’s employees who first shared the dish as one of his mother’s recipes.

Now, I have to admit, I’m not a big fan of fishy flavors. So often times, I make this without the anchovy paste. Worcestershire sauce is made with anchovies, so for me, that is generally enough anchovy flavor. And Cardini’s daughter said he was of the same mind. All that being said, most modern caesar dressings do include anchovies, so I included anchovy paste in my version – though in a very small amount. You can add the exact amount, add more, or leave it out completely. It’s totally up to you.

Regardless, my recipe does swap the egg and some of the olive oil for mayo. Mayo is an emulsion of oil, eggs, and vinegar anyway, so it seems like a relatively obvious way to make the recipe a little easier, more approachable, and even, dare I say it, a bit more delicious. And while it’s not exactly authentic, it sure is tasty!

Romaine and Avocado Salad with Anchovy Dressing

This is perhaps the simplest salad I ever made. One that needs no planning, barely any chopping and definitely no cooking! I love a big bowl of crispy salad, any time of the day. And most of the weekday lunches, I try to build one. Sometime, it’s with a lot of greens, some raw veggies, lemon vinaigrette and a soft boiled egg on top. And then on the other days, I go bold on the flavors. Romaine and Avocado Salad with Anchovy Dressing is one such strong flavored salad.

My Bengali palate loves fish in any form but anchovies are not something I ate before. Every time, I see Jamie Oliver adding few fillets of anchovies to his salad dressing, I get tempted. So finally, I gave it a go knowing at the back of my mind that Arvind might not enjoy it. I was correct! The boy didn’t grow up eating fish but he eventually started enjoying different kind of fishes. As long as the fish-y smell is not there. So, asking him to enjoy cured fish was probably too much of an expectation. He might like it in the pasta sauce. Maybe I should try that once.

But for now, I am going to enjoy it on salad dressing, until I get bored of it.

It is one of those salad that gets ready in less than 10 minutes! I like to mash the anchovy fillet using a motor-pestle rather than just finely chop it. The crunch of romaine with the creaminess of avocado balances quite effortlessly with the sharpness of this anchovy dressing. Of course, you could go ahead and add more veggies to the salad but for those days, when you want a quick meal, try this Romaine and Avocado Salad.