Grilled Caesar-ish Romaine Salads
Serves: 6 Romaine Quarters or 12 Baby Romaine Halves
  • Dressing:
  • 6 Tablespoons Vegenaise (I like soy-free) or good quality mayonnaise
  • 2 Tablespoons water
  • 1 ½ Tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon capers, drained from brine or anchovy paste
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper as needed
  • 1 ½ large heads Romaine lettuce or 6 Baby Gem/mini Romaine lettuces
  • Unrefined avocado oil or cold-pressed extra-virgin olive oil to brush lettuce
  • Freshly ground black pepper
  • 4 ounces Parmesan or Pecorino, shaved or grated
  1. To make the dressing, place all dressing ingredients in a blender or food processor and process until well combined. Taste for salt and season accordingly. Set aside.
  2. Preheat grill to medium-high.
  3. Cut large Romaine head through the end into 4 wedges, trying to keep leaves intact. If using Baby Gems or mini Romaine heads, cut each one in half and wash*. Brush olive oil on the outside of the leaves. Sprinkle with salt and pepper. Grill for 30 seconds on both sides, or until char marks appear. Be careful not to overcook as this will wilt the leaves. You want crisp lettuce with char marks.
  4. Drizzle with dressing and serve with cheese, if desired.
*When you wash the romaine, wash the outside with water and submerge in cold water and rub your thumbs on the inside leaves at the base of the core to remove any dirt. Pat the heads dry with a kitchen towel as much as you can or spin them dry in a salad spinner. You won’t be eating the inch of lettuce at the core because it probably won’t be perfectly clean.

Look for vegan Worcestershire sauce, if needed.
Recipe by Pamela Salzman at