Grilled Romaine Salad with Anchovy-Lemon Dressing
Charred romaine hearts dressed in a vibrant anchovy and lemon dressing, topped with toasted breadcrumbs for crunch and fresh herbs. This mediterranean-inspired salads ready in about 20 minutes blends fillets anchovy fillets in oil, lemon juice, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 140 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 whole, halved lengthwise romaine lettuce hearts
- 4 fillets anchovy fillets in oil
- 3 tbsp lemon juice
- 4 tbsp olive oil
- 1 clove garlic clove, minced
- 1/3 cup plain breadcrumbs
- 2 tbsp fresh basil, chopped
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Lightly brush 2 halved romaine lettuce hearts with 1 tbsp olive oil and grill cut side down for 2-3 minutes until slightly charred and wilted. Remove and set aside.
- Step 2: In a small bowl, mash 4 anchovy fillets with 1 minced garlic clove and 3 tbsp lemon juice until smooth. Whisk in 3 tbsp olive oil to create a dressing. Season with salt and black pepper to taste.
- Step 3: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/3 cup plain breadcrumbs and toast, stirring frequently, for 3-4 minutes until golden and crisp. Remove from heat.
- Step 4: Arrange grilled romaine halves on a serving plate, drizzle generously with the anchovy-lemon dressing, sprinkle with toasted breadcrumbs and 2 tbsp chopped fresh basil. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Romaine Salad with Anchovy-Lemon Dressing take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Romaine Salad with Anchovy-Lemon Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Romaine Salad with Anchovy-Lemon Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Romaine Salad with Anchovy-Lemon Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Romaine Salad with Anchovy-Lemon Dressing?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
