If you’ve never tried grilling romaine lettuce, you’re missing out. It adds a new depth of smoky flavor, wilts the lettuce slightly so it’s easy to eat, and is also just kind of fun. Your dinner guests will be so impressed with your cooking skills!
Let us show you how easy this 30-minute salad is!
This recipe starts with heating your grill (or grill pan) and prepping the lettuce by cutting it in half, oiling slightly to prevent sticking, and seasoning with salt and pepper.
Next you’ll marinate your white beans (or other legume of choice) in some olive oil, lemon, fresh garlic, herbs, and salt to taste. Easy peasy — done.
Last, prepare your quick Caesar dressing by adding all the ingredients to a small blender or food processor and blending until creamy and smooth. Just 5 minutes required!
And once your lettuce is grilled, it’s time to assemble!
We hope you LOVE this salad. It’s:
Crunchy
Savory
Smoky
Quick & easy
Satisfying
& Delicious!
This would make the perfect side dish for BBQs, weeknight meals, and beyond. It’s also customizable! I think our Tahini Dressing would work well here, as would our Crispy Baked Chickpeas! And while we haven’t tried it, I think other greens such as red leaf lettuce or kale would work, too!
Into salads? Check out our Loaded Kale Salad, Lemony Arugula Salad with Crispy Shallot, 20-Minute Asian Kale Salad, Savory Breakfast Salad, and Garlicky Kale Salad with Crispy Chickpeas.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Grilled Romaine Caesar Salad with Herbed White Beans
Ingredients
SALAD
- 2 large heads romaine lettuce
- 1 Tbsp avocado oil or olive oil (avocado is best for grilling because of its high smoke point)
- Pinch each sea salt and black pepper
- Vegan parmesan cheese, for topping (optional)
BEANS
- 1 15-ounce can white or butter beans (rinsed and drained)
- 1 clove minced garlic
- 1 Tbsp lemon juice
- 1 Tbsp olive oil or avocado oil
- 1/4 tsp each sea salt + black pepper
- 2 Tbsp fresh parsley, chopped (plus more for topping)
DRESSING
- 1 cup raw cashews
- 1 tsp dijon mustard
- 1/2 tsp each sea salt + black pepper (plus more to taste)
- 8-12 medium cloves fresh garlic (chopped)
- 4 tsp capers in brine
- 2 tsp brine juice from capers
- 6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml)
- 3-4 Tbsp olive oil
- 1 tsp chickpea (or soy) miso paste (optional)
- 1 tsp pure maple syrup (or sub stevia to taste)
- 1/2 cup hot water (plus more to thin)
Instructions
- If using a grill, heat your grill at this time or get out a grill pan (like this one).
- Prepare romaine by leaving whole, but removing any bruised or broken leaves. Then rinse the head of lettuce to remove any dirt. Pat dry with a clean towel.
- Use a knife to carefully cut the romaine heads in half lengthwise and use a paper or cloth towel to clean any remaining bits of dirt from the inner leaves. Then arrange on a baking sheet and lightly drizzle the cut sides with oil. Sprinkle with salt and pepper and set aside.
- In the meantime, add rinsed and drained white beans to a small mixing bowl along with garlic, lemon juice, olive oil, sea salt, black pepper, and fresh parsley. Toss to combine. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, or garlic for zing. Set aside.
- Next, prepare dressing. Add raw cashews, dijon mustard, salt, pepper, fresh garlic, capers, brine juice (from capers), lemon, olive oil, miso paste (optional), maple syrup, and hot water to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable. Taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, maple syrup for sweetness, or garlic for zing. Set aside.
- If using a grill pan, heat over high heat now and lightly coat surface with oil. Then place romaine on the hot grill or grill pan and grill for 1-2 minutes on each side, or until there are visible grill marks. Turn carefully as it gets a little fragile when exposed to the heat.
- Remove romaine and transfer to a large cutting board. Top with white beans and desired amount of dressing. Vegan parmesan cheese and extra parsley make excellent garnishes (optional). Once the salad is dressed, we recommend chopping into large bites with a knife, lightly tossing on the cutting board, and transferring to a serving bowl or platter!
- Best when fresh. Leftover dressing will keep covered in the refrigerator up to 5-7 days.
Beth Davis says
I made this for dinner tonight. I’ve never had grilled romaine before so I wasn’t sure what to expect. I made the dressing as recommended, mostly. I did use avocado oil and I honestly forgot the mustard, but it was absolutely delicious. The smokey flavor from the grill was seriously an improvement on the romaine.
I had an open can of chickpeas, because I used the aquafaba for something else, so I used those instead of the white beans. But it was still amazing! Great recipe and honestly any substitutions would be fine and it would still be delicious.
If you’re vegan, instead of parmesan, I have no doubts that nutritional yeast would also be a great sub.
Amazing! Thanks so much for the lovely review and for sharing your modification, Beth! xo
Kristyn says
Hi! I’ve made this recipe these past few summers – or a version of it that was included in an ebook I bought a few years back (not Fan Favorites, but another one). And we love it; so easy to put together! I had a computer explosion and no longer have access to the book. I have two questions: 1) The recipe I have uses a hummus base instead of cashews. While I’m all for the cashew cream base, my family and I really like the hummus version. Can you point me in the direction of the hummus-based recipe somewhere or email it to me? 2) Is there any way you can email me this recipe book again so I have access to all the yummy recipes we love from it?
Hi Kristyn, you can find our hummus caesar dressing recipe here. Hope that helps!
Debby says
This didn’t work for me. The lettuce just ended up soggy and limp. The dressing tasted good.
Hi Debby, sorry to hear you didn’t enjoy it. Grilled romaine will be more tender and limp than fresh, but it could also mean it cooked too long.
ilana says
Thank you for your beautiful vegan recipes!
Can I grill the lettuce a few hours prior to serving?
Thanks
Ilana :)
Aw, thank you for your kind words, Ilana! You could, but it’s definitely best when fresh!
Kimberley says
I’m eating this as I type. It’s so good, I feel like I have to slow myself down. I could inhale it. This is definitely on my menu going forward. When I visit my daughter and son in law next month, I’ll be making it for them. It really is that good
We’re so glad you’re enjoying it, Kimberley! Thank you for sharing! xoxo
Erin says
Just made the dressing only – SO GOOD! Will be my new go-to! Thank you!!
Whoop! We’re so glad you enjoyed it, Erin! Thank you for the lovely review! xo
Tess says
I have been vegan for 6 years so far, the hardest thing to give up was Caesar dressing. I have tried every kind in the stores and was never satisfied. I made this recipe last night for dinner and I have been dipping everything I can find in the leftover dressing. I couldn’t find miso paste but it is not needed in my opinion. I am excited to wake up every day and eat this dressing, it is giving me life. I can’t thank you enough!!! Everyone is getting a jar of this magic for the holidays.
Aw, this is SO great to hear, Tess! We are so glad you enjoy the recipe! xoxo
Laura says
This was so delicious!! Light and fresh for a hot summer meal. Even my husband who only usually likes meat based dinners gave it rave reviews. It was so easy and fast to come together, and I love that it makes a great meal on its own or a beautiful side dish.
Yay! This is great to hear. Thanks so much for the lovely review, Laura! So glad you both enjoyed!
Sara Moore says
I tried this recipe before. It was okay, strictly okay. But I was also going through my “young cook – vegan on a top ramen budget” stage in life.
I couldn’t afford fancy exotic ingredients, like miso or capers or cashews. What the hell is miso anyway?
I also didn’t understand the big deal with using fresh ingredients. Why squeeze a lemon when the store will sell you a convenient little bottle of the same stuff? Same with chopping parsley. Same with….you get the picture.
I tried this recipe two days ago and followed every step. I’m not so poor these days and clearly not as dumb.
This was so unbelievably good I couldn’t believe it. When the romaine runs out I’m drinking the rest of the Caesar dressing out of the jar.
We’re so glad you enjoyed it more this time, Sara! Fresh really does make such a difference. Thanks so much for the update! xo P.s. you can learn more about miso here!
Sara says
Thanks!
d.d says
The original recipe for the dressing has it using hummus…which version would you recommend ?
Hi, we like both! But since this recipe also has beans in it, we find the cashew dressing is a nice balance.
Kellie Bowling says
Full of flavor and very easy to make in a grill pan! I really enjoyed this- I left the miso out but everything else was followed. I also did not do the vegan Parmesan. It was delicious as is, and was perfect for a meal by itself.
We’re so glad you enjoyed it, Kellie! Thanks so much for the lovely review! xo
Robin says
This recipe is outstanding – we eat it as a main meal, not side dish. We use romaine hearts and likely add more parsley and lemon juice (and a bit less oil) than the recipe calls for. VERY fast to make!
Whoop! We’re so glad you enjoy it, Robin! Thanks so much for sharing!
Shelley Ellefson says
We love this! It’s one of our “go to” recipes. It is made with ingredients I always have in hand and is so easy and delicious. I usually add a little roasted tofu, but it is delicious with out it. Keep up the good work Dana and crew, you guys continually hit it out of the park!
Aw, thanks so much for your kind words and lovely review, Shelley! We’re so glad you enjoy it! xo
Sydney Wight says
So delicious!
Ana says
I made this recipe with grilled chicken and am so incredibly impressed. The dressing is unreal! It really has such a delicious flavor and you’d have no idea anchovies weren’t involved. Love this recipe and it was such an easy week night meal.
We’re so glad you enjoyed it, Ana! Thanks so much for the lovely review!
Sophie says
Thank you for this lovely take on caesar! The beans were a welcome and elegant veg solution to punching up the salad. I added my own homemade croutons to the mix and it was delightful. Will definitely be making it again.
We’re so glad you enjoyed it, Sophie! Thanks so much for the lovely review!
Laura Seidl says
I just made this for dinner tonight. I was so excited when I saw the recipe! This is an amazing meal! So much flavor! So easy to make on a hot day! Thank you! I wouldn’t change a thing ! This was fabulous! My entire family loved this! Definitely a keeper!!
Whoop! Thanks so much for the lovely review, Laura! We’re so glad you and your family enjoyed it! xo
Sarah Flowers says
Can I grill the romaine by putting it over my gas burners on the stove? Or would it be better to try charring it in a cast-iron skillet?
Thanks!
We think a cast iron skillet would work well! Let us know how it goes!
Renee says
I just made for dinner. Not many changes, just added cut bell peppers (love them) and shaved Parmesan on top. As far as grilled romaine I’ve seen recipes with this in the past so this was my chance to try. However, I didn’t think it was necessary. It definitely added a grilled taste, but was a lot of work. I really liked the beans in lemony sauce (did add extra tsp? Of lemon juice). I would recommend the beans with extra sauce as the dressing (I really like lemon- almost considered trying the lemon dressing on site instead of cashew dressing but stuck to recipe for first try). I’m a picky eater but figured since cashews foundation of dressing and I like them it couldn’t be too bad. It was good too, especially if trying to add proteins but preferred lemon. I’d recommend making recipe as is and then tweaking to personal taste. Very happy. This is only2nd recipe I’ve made from this site, going to try many more! I didn’t post -but a couple months ago I made meatless meatballs for my daughter who is vegetarian – they were AMAZING!!! Couldn’t stop eating- I don’t know what a portion was, but I’m sure I ate double ?
So glad you enjoyed it, Renee! Thanks for sharing! xo
Evaughn says
Renee, which recipe did you use for the “meatless meatballs” you mentioned?
Hi Evaughn, we aren’t sure which recipe Renee used, but here are our meatless meatball options: https://minimalistbaker.com/easy-lentil-meatballs/, https://minimalistbaker.com/the-best-vegan-meatballs/, and https://minimalistbaker.com/simple-vegan-meatballs/. Hope that helps!
Christie says
Made this for lunch today. I made it exactly as the recipe says. I would definitely make again. Love the flavor of the dressing. The capers add a really nice flavor! I’m not huge on raw garlic, so I think next time I’ll add a few cloves less, but still was tasty. Is there any way to cut the zingyness of the raw garlic??
Thanks for the kind review! You can always pull back on lemon and mustard too, which both add a kick!
STEPHANIE DIAZ says
Do I soak the cashews in water first?
You definitely can for a more mild cashew flavor, but it’s not essential.
Malgorzata Argyris says
Your recipe is listing 1 tsp dijon mustard but on the picture it looks like you use whole grain mustard. I’m just wondering which one to use?
Either one will work!
Liz says
My husband is pretty patient with the weirder recipes I make, but he definitely gave me a side eye when I asked him to grill Romaine. We are both totally converted. This salad is amazing and we will be making again soon. Thank you Dana for an amazing new take on this salad, and I’m so glad we gave it a try.
Haha, yay! Thanks for sharing, Liz!
KEJ says
This was a very easy recipe to follow. The results looked exactly like the recipe pictures. The taste was amazing. I added a ripe avocado and used chickpeas. The recipe had depth, taste, and added texture. I look forward to making the salad again. Thank you!
Thank you so much for the lovely review! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers! Thanks so much!
Niki Edwards says
This was amazing! I didn’t have a grill or grill pan so just used a normal pan and it turned out great. The beans were delicious on their own as was the dressing (this is going to be my new go-to Caesar dressing), and the grilled lettuce was an interesting twist.
Sometimes I get self conscious of making vegan food for my meat-eating friends but this one I absolutely would!
So glad you enjoyed it, Niki! Thanks so much for the lovely review! xo
Christina Garcia says
New Favorite Salad Alert!!!
First let me start by saying that I am a huge fan of Caesar salads and being vegan means I get to try a whole myriad of vegan Caesar’s, all different from the other. BUT THIS. ONE. RULES.
Something about the combination of the smokiness from the charred lettuce + the tang of the dressing + the fresh, herbed acidity from the beans makes a beautiful, lasting combination! And it actually DOES look beautiful, like a food work of art. No fancy cameras necessary!
My only notes would be to watch the grilling times; I think it will vary depending on how hot your grill is as mine took almost 4 minutes per side to get those grill marks. So pay attention and watch for the grill marks. Everyone will love!!! And I love an excuse to cook outdoors during these hot summer days. Total win!!
Thank you!
SO kind! Thanks for sharing your helpful tips, Christina!
Susan Visser says
Since I am allergic to nuts I almost skipped this recipe, but I’ve had success with substituting pepitas in the past. Today I used 1/2 cup raw pepitas and 1/2 cup hemp hearts in place of the cashes. It worked well and this recipe turned out delicious!
We’re so glad it worked well! Thanks for sharing, Susan!
sarah says
I tried this last night and it was really good, maybe a little too garlicy for my liking and I did not add all of it in. I also added avocado and grilled peach on top.
Thanks for sharing, Sarah!
Beth Ann A Fischberg says
Made this last night on a grill pan. I used the butter bean option which lent a more “meaty” texture than white beans. Only change I made was in the dressing reducing the amount of garlic to 2 cloves and adding a tsp. of vegan Worcestershire.
It was absolutely delicious! Apparently grilled romaine salads are the new avocado toast. ?
Thanks for the inspiration Dana.
Great, thanks for sharing!!
Bret says
It took all my self control not to lick the plate clean.
Erica says
Would it be ok to not use oil in the dressing or beans? Any suggestions would be great! Thanks!
I’d say sub with tahini or more lemon for the beans! And omit the oil in the dressing.
Lindsey says
Trying this! Looks easy, but still impressive enough for company, and has summer written all over it! Plus I just love that flavor combo!
Miranda Zhang says
Recipe sounded boring until I saw the photo. This is GENIUS & I have to try it! Thank you!
haha, thanks Miranda! Hope you love it!
Briann says
Do you think a cast iron pan would work?
I do!
Debby says
Hi there- I just got this recipe in my inbox and am intrigued! I love all of your vegan recipes and want to try this one. However, I absolutely can’t stand olives or capers. I understand they add a certain dimension of flavor, but is there anything else you could recommend? I completely understand if not.
Thanks for everything you share!!!
I’d say just omit and see what it tastes like!
Susan Cadorette says
Can’t wait to try this one!
Any advice for a cashew substitute? Nut allergy in the family.
Thanks!
Susan
Hemp seeds or soaked sunflower seeds!