Grilled Romaine Caesar Salad with Herbed White Beans (30 Minutes!)

GFVGVDFNS
Jump to Recipe

Platter of broiled romaine topped with Herbed Beans and drizzled with Vegan Caesar Dressing

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!





Assortment of ingredients for making our Grilled Romaine Salad with Lemon Herbed Beans and Quick Caesar Dressing

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.

Halved heads of romaine lettuce sprinkled with black 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.

Bowl of Herbed Beans for topping our Grilled Romaine Salad recipe

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!

Small blender filled with ingredients for making our egg-free Caesar Dressing recipe

Platter of halved romaine heads grilled on a grill pan

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!

Large platter of Grilled Romaine Salad with Lemon Herbed Beans and a drizzle of Quick Caesar Dressing

Grilled Romaine Caesar Salad with Herbed White Beans

Grilled romaine salad with a smoky, charred flavor, topped with lemon-herb white beans and a quick Caesar dressing! Ready in 30 minutes and BIG flavor!
Author Minimalist Baker
Print
Platter of Grilled Romaine Salad topped with Lemon Herbed Beans and a drizzle of vegan Caesar Dressing
4.85 from 13 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée or Side
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 5-7 Days

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.

Video

Notes

*Nutrition information is a rough estimate for 1 of 4 servings calculated with avocado oil for the lettuce, olive oil for the beans and dressing, and lesser amounts of garlic and olive oil, without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 488 Carbohydrates: 41.5 g Protein: 15.9 g Fat: 32.3 g Saturated Fat: 4.9 g Sodium: 728 mg Potassium: 1101 mg Fiber: 15.6 g Sugar: 8.6 g

 

 

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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!

  2. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Shelley! We’re so glad you enjoy it! xo

  3. 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.

  4. 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.

  5. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Laura! We’re so glad you and your family enjoyed it! xo

  6. 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!

  7. 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 ?

  8. 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?

  9. 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.

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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!

  12. 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!

      • 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!

  13. 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.

  14. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say sub with tahini or more lemon for the beans! And omit the oil in the dressing.

  15. 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!

  16. 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!!!

  17. Susan Cadorette says

    Can’t wait to try this one!

    Any advice for a cashew substitute? Nut allergy in the family.

    Thanks!
    Susan