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Grilled Romaine Salad with Lemon Anchovy Dressing

Lettuce / Lemon / Garlic

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Grilled Romaine Salad with Lemon Anchovy Dressing

Written by Dr. Kellyann Petrucci

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Prep time: 20 min • Yield: 4 servings



  • 2 medium heads Romaine lettuce, washed and left whole
  • 2 teaspoons coconut oil, melted


  • ⅓ cup extra virgin olive oil
  • Juice of 1 lemon, about 2 tablespoons (Meyer’s lemons are even better!)
  • 1 tablespoons water
  • 2 teaspoons anchovy paste or 1 anchovy fillet
  • ½ teaspoon finely minced garlic

Caper Topping

  • 1 teaspoon coconut oil
  • 1 to 2 teaspoons capers, rinsed
  • Freshly ground black pepper


  1. Preheat grill to medium high, about 400ºF.
  2. While the grill preheats, combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously.
  3. Preheat small sauté pan with 1 teaspoon coconut oil on medium high heat. Add capers and fry for about 3 to 4 minutes until crispy.
  4. Cut Romaine heads in half the long way, keeping the core intact so most of leaves remain connected to the core. Some of the outer-most leaves will separate; save them for another use. Melt 2 teaspoons coconut oil and brush the cut half of the Romaine. Place Romaine halves on the grill cut-side down. Grille until charred and slightly wilted, 2 to 3 minutes.  Brush the tops of the Romaine heads, turn and repeat grilling process.
  5. Plate Romaine, top with dressing, sprinkle on capers and freshly ground pepper. Serve immediately.