Roasted Romaine Caesar Salad

This roasted romaine Caesar salad is an easy yet brilliant version of the classic where romaine halves are coated in an anchovy garlic sauce and roasted until tender and wilted.

Halves of roasted romaine Caesar salad on a rimmed baking sheet.

Cooked romaine lettuce is one of the best-kept secrets of the culinary world! It turns out this lettuce is just as delicious raw as it is cooked, and the cooking can be done in a number of ways, from baked to stir-fried. Here’s a quick and very flavorful way to do it.–Vivica Menegaz

Roasted Romaine Caesar Salad

  • Quick Glance
  • Quick Glance
  • 15 M
  • 25 M
  • Serves 4
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Preheat the oven to 400°F (204°C). Slick a rimmed baking sheet with oil.

Rinse the romaine lettuce. Drain and then pat it completely dry. Slice each head in half lengthwise and place the halves on the baking sheet, cut side up.

In a small bowl, whisk together the anchovy paste, garlic, and olive oil, until smoothly blended. Divide the anchovy mixture among the romaine halves and use a pastry brush to coat the lettuce. Sprinkle with black pepper.

Bake until the lettuce is wilted and brown at the edges, 8 to 13 minutes, depending on the size of the lettuce heads.

Immediately sprinkle with the shaved Parmesan, if desired, and serve right away.

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Recipe Testers' Reviews

I was pleasantly surprised when I took the first bite of roasted romaine. It had a subtle flavor with just a hint of salt and garlic. I anticipated a more robust flavor. The coarser stems were crunchy and then the lettuce leaves just melted in my mouth. I served it as an appetizer. It would be very difficult to pair it with a main course because the subtle flavors would easily be overpowered.

I used 2 anchovies packed in oil. I rinsed them before pressing them through a garlic press. I spooned the oil on the lettuce halves and massaged it in with my gloved hands. There was enough seasoned oil to evenly coat the romaine. I used a coarse ground pepper to coat the lettuce. The lettuce wilted and the edges turned brown after 13 minutes.

I always love a Caesar Salad and now I love roasted romaine too! This is a really nice change from raw romaine. It’s super easy and fast.

The dressing was a perfect mix of garlic and anchovies. The romaine comes out a little wilted but still has some crispness. While brushing the dressing on the romaine before cooking it, I didn’t think it seemed like enough. After cooking it, it ended up to be the perfect amount. The flavor was delicious.

I served this with leftover spaghetti instead of meat or fish. We thought it was a great combination. We sprinkled some Parmesan on top which was really good. I do think this would go really well with some chicken and some croutons, too.


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  1. Holy Haysoos! I made a like thing over 40 years ago for a company dinner! Aviators. Helo Pilots. Us Dispatchers. I roasted Romaine with all these same ingredients and stewed fresh Prince William Sound Prawns just off the dock all over that baby. Lotza Parm and a good amount of my homemade Sourdough Croutons. I got proposed to several times that week. Oh, I also did the strew with a ton of chopped garlic. Man. It was good. Pilots and staff remember it to this day.

    1. That sounds amazing, Andi! Thank you so much for sharing that experience with us.

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