Grilled Romaine Caesar with Garlic-Parmesan Panko Breadcrumbs

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For the Caesar dressing

Grilled Romaine Caesar with Garlic-Parmesan Panko Breadcrumbs

  • Fish sauce Caesar dressing adds deep umami flavor in place of anchovies
  • Crispy garlic-parmesan panko adds crunch without deep frying
  • Ready in under 20 minutes start to finish
  • Easily doubles as a light main with grilled shrimp or chicken
  • Goes great topped with Red Snapper, Salmon, Mahi or Chicken

Ingredients

For the Romaine

  • 2 romaine hearts, halved lengthwise (root end intact)
  • 2 tbsp olive oil, for brushing

For the Fish Sauce Caesar Dressing

  • 1/2 cup mayo
  • 1 tsp fish sauce
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 3 garlic cloves, minced
  • 1 tsp dijon mustard
  • 1/4 cup grated parmesan
  • 1/4 tsp fresh ground black pepper

For the Garlic-Parmesan Panko

  • 3/4 cup panko breadcrumbs
  • 1-2 garlic cloves, minced
  • 1/4 cup grated parmesan
  • 1 1/2 tbsp butter or olive oil
  • 1/4 tsp fresh ground black pepper

To Finish

  • 1/2 tsp fresh ground black pepper
  • Lemon wedges, for serving

Instructions

1. Make the Caesar Dressing

Whisk together the mayo, fish sauce, lemon juice, dijon mustard, Worcestershire sauce, garlic, parmesan, and black pepper in a small bowl. Taste and adjust — more lemon for brightness, more fish sauce for savory depth. Refrigerate until ready to use.

2. Toast the Garlic-Parmesan Panko

Melt the butter in a skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the panko and toast, stirring often, until golden brown, about 3-4 minutes. Off heat, stir in the parmesan and black pepper. Set aside to cool and crisp up.

3. Sear the Romaine

Stovetop: Brush the cut sides of the romaine with olive oil. Heat a cast iron skillet over medium high heat. Place romaine cut-side down and sear for 2-3 minutes, until charred in spots and just wilted at the edges. Remove immediately — the outside should have good color while the inside stays crisp and cool.

Grill option: Preheat the grill to medium high heat. Place romaine cut-side down directly on the grates and cook 2-3 minutes until charred grill marks appear and the leaves just start to wilt. Close the lid for the last minute if you want a touch more warmth through the leaves.

4. Assemble and Serve

Plate the romaine halves cut-side up. Drizzle generously with the Caesar dressing, scatter the garlic-parmesan panko over top, and finish with fresh ground black pepper and a squeeze of lemon.

Recipe Notes

  • It looks better to leave the romaine un-chopped but it tastes a lot better to chop it up after grilling and then mix everything in. 
  • This salad is still great without grilling the romaine.
  • The panko can be made ahead and stored at room temperature in an airtight container for a few days — it'll stay crisp.
  • For a heartier version, top with blackened fish, shrimp or chicken.

Frequently Asked Questions

Can I make the dressing ahead of time?

Yes, the Caesar dressing keeps well in the fridge for up to 4-5 days in an airtight container. Give it a quick stir before serving.

Why use fish sauce instead of anchovies?

Fish sauce delivers the same salty, umami backbone that anchovies bring to a traditional Caesar, but it's easier to keep on hand and blends smoothly into the dressing without needing to mash or mince anything.

Do I need to grill the romaine super hot?

No. Medium heat works great and is more forgiving — you'll get a good char in about 2-3 minutes without risking an overly bitter or fully wilted result.

Can I use a different lettuce?

Romaine hearts are ideal because the sturdy ribs hold up to direct heat, but sturdy lettuces like little gem also work well.

More Saalf Life recipes:

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