Dinner

Grilled Romaine Wedge with Lemon Parmesan Dressing and Crispy Sourdough Croutons Recipe

Bylilan Sage August 11, 2026August 11, 2026

Introduction

Grilled Romaine Wedge is a smoky, flavorful twist on the classic wedge salad. Charred romaine hearts paired with a creamy Parmesan dressing and crispy garlic croutons make this dish a delightful starter or side for any grill night.

The image shows a white plate with two large halves of grilled romaine lettuce laid flat, their green leaves charred and tender from the grill. Scattered on top are crunchy, uneven pieces of toasted bread, browned with dark grill marks. There are several thin, creamy white shavings of cheese placed over the lettuce and bread, along with a drizzle of a light, creamy dressing speckled with black pepper, adding texture and moisture throughout the dish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cloves garlic, peeled, divided
3/4 oz. Parmesan, finely grated (about 1/2 cup), plus more shaved for serving
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons fish sauce
Kosher salt
Freshly ground black pepper
4 (1/2″-thick) slices sourdough bread
2 hearts romaine, halved lengthwise

Instructions

Step 1: Grate 1 garlic clove into a medium bowl. Add the finely grated Parmesan, mayonnaise, olive oil, lemon juice, Dijon mustard, and fish sauce. Whisk everything together until smooth. Season with kosher salt and freshly ground black pepper to taste.
Step 2: Prepare a grill for medium-high heat and preheat for about 5 minutes, or heat a grill pan over medium-high heat. Lightly brush olive oil on both sides of the sourdough bread slices and on the cut sides of the romaine halves. Season the romaine with salt and pepper.
Step 3: Grill the bread slices until charred, about 1 to 2 minutes per side. Transfer the grilled bread to a plate. Meanwhile, grill the romaine cut side down until it gets a nice char, about 1 to 2 minutes. Rub one side of the grilled bread with the remaining garlic clove and tear into 1/2-inch crouton-sized pieces.
Step 4: Spread some of the dressing on a serving platter. Arrange the grilled romaine wedges on top. Drizzle additional dressing over the romaine. Scatter the garlic croutons and shaved Parmesan over everything before serving.

Tips & Variations

Use crusty bread like baguette or ciabatta for extra crunchy croutons if sourdough isn’t available.
Add a squeeze of fresh lemon juice over the salad just before serving for a brighter flavor.
For a vegetarian version, omit the fish sauce and increase the Dijon mustard slightly for balance.

Storage

Store leftover grilled romaine and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the romaine briefly on the grill or enjoy chilled. Keep croutons at room temperature in a sealed container to maintain their crunch.

How to Serve

The dish shows two large grilled romaine lettuce halves placed on a white oval plate with a slightly raised edge, sitting on a white marbled surface. The lettuce layers are bright green with charred black grill marks, topped with scattered pieces of crispy, golden-brown croutons that also have grill marks. Thin, uneven shavings of white cheese and light creamy dressing are drizzled over the salad, with small sprinkles of black pepper spread across the plate. A white-handled fork is piercing a piece of lettuce on the left side of the plate, and a matching white-handled knife rests at the plate’s right edge. In the top-left corner, part of a clear glass filled with a light beverage is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, the Parmesan dressing can be made up to 2 days in advance and stored in the refrigerator. Just whisk again before serving to recombine if it separates.

What can I use instead of fish sauce?

If you don’t have fish sauce, you can substitute with soy sauce or omit it entirely. Fish sauce adds umami depth but the dressing will still be flavorful without it.