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Grilled Romaine Salad Recipe

This Grilled Romaine Salad is topped with Maitake Mushrooms—and tossed in a Furikake Caesar dressing that comes together in 20 minutes! Vegan-adaptable.

4.8 from 146 votes
20 mins
Total Time
2
servings
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Grilled Romaine Salad

How to Make the Best Grilled Romaine Salad

Grilled romaine might sound unconventional, but once you try this Grilled Romaine Salad with pan-seared Maitake mushrooms and a creamy Furikake Caesar dressing, you’ll be hooked. The quick char on the grill adds a subtle smokiness to the crisp lettuce leaves while the earthy, meaty mushrooms provide satisfying texture and depth.

What sets this salad apart is the Japanese-inspired Caesar dressing. The addition of furikake seasoning and fresh ginger transforms the classic dressing into something more complex and intriguing. The umami punch from the anchovy paste (or miso for a vegan version) pairs beautifully with the subtle sweetness of the grilled romaine.

Ready in just 20 minutes, this stunning salad works equally well as an impressive appetizer for a dinner party or a light main course on a warm summer evening. The combination of textures—crispy charred lettuce, tender golden mushrooms, and briny capers—makes every bite interesting.

Grilled Romaine Salad

Grilled Romaine Salad

This Grilled Romaine Salad is topped with Maitake Mushrooms—and tossed in a Furikake Caesar dressing that comes together in 20 minutes! Vegan-adaptable.

4.8 from 146 votes
CourseSummer Salad
CuisineJapanese
Keywordgrilled romaine salad, grilled salads, grilled summer salads, furikake recipes, maitake recipes, grilled caesar, grilled lettuce
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings2 servings
Calories384kcal
AuthorChristina Hill
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Ingredients

Salad

Furikake Caesar Dressing

Instructions

Prepare the Mushrooms

  1. Preheat grill to medium-high heat.
  2. Slice the Maitake mushroom in half through the stem end. Slice each half into 1/3 inch thick slices. You should have 6-8 slices.
  3. Heat oil or butter in a skillet over medium heat. Season the oil generously with salt and pepper and add the crushed garlic clove, swirling for about 2 minutes until fragrant. Remove the garlic.
  4. Pan sear each side of the mushroom until golden, tender and slightly crispy, about 4-5 minutes each side. Set aside.

Make the Dressing

  1. If using whole anchovies, mash them with garlic and ginger using a mortar and pestle. Mix with remaining ingredients in a small bowl.
  2. If using anchovy paste, whisk mayo, vinegar, and anchovy paste until smooth. Add the minced garlic, ginger, salt and a few twists of cracked pepper. Stir in optional furikake seasoning and set aside.

Grill the Romaine

  1. When the grill is hot, cut the romaine lettuce in half. Brush or spray the cut side of the romaine with olive oil.
  2. Place cut side down on the grill and sear, leaving the lid open. Sear just until grill marks appear, only about 2 minutes. You want to leave crispness in the romaine, so don't overdo it or let them collapse.
  3. Remove from grill and place on two plates.

Assemble and Serve

  1. Divide the pan-seared Maitake mushrooms and place on top of each grilled romaine half.
  2. Spoon the dressing over the romaine and mushrooms. Sprinkle with a few capers and the furikake seasoning.
  3. Scatter with some fresh chives. Serve with a knife and fork and enjoy immediately.

Notes

  • For a vegan version, use veganaise instead of mayo and miso paste instead of anchovy paste.
  • Don't over-grill the romaine—you want it to keep its crispness while getting those beautiful char marks.
  • Maitake mushrooms can be found at Asian grocery stores or specialty markets. Substitute with oyster mushrooms if unavailable.
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