Free 5-Day Mini-Fast
Bone Broth CookBook
Free 5-Day Mini-Fast
Current Recipe:

Grilled Romaine Salad with Lemon Anchovy Dressing

Lettuce / Lemon / Garlic

Related Resources:

More Recipes

Tastes like a pumpkin pie with a little citrus zip. Prep time: 3 min • Yield: 1 serving Ingredients: 1…

This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook Time: 10 minutes Yield:…

This Raspberry Sorbet with SLIM Orange Cream Collagen Cooler is delicious, healthy, and beautiful!   Raspberry Sorbet with Orange Cream…

This warm, classic soup is updated for the bone broth lifestyle!  Classic Creamy Tomato Soup Yield: 2 servings Portions: 1…

This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook…

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

Grilled Romaine Salad with Lemon Anchovy Dressing

Written by Dr. Kellyann Petrucci

Download PDF

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.