Grilled Romaine Hearts with Fried Capers & Lemon Cream

By • February 12, 2011 • 3 Comments

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Serves 2


  • 3 heads of romaine lettuce
  • 3 tablespoons of capers
  • shaved parmesan


  • 1/4 cup of crème fraîche
  • 4 tablespoons olive oil
  • 1 lemon
  • sea salt & pepper
  1. Heat grill on high heat. If you have a grill outside that's better, I use a grill pan. Cut romaine hearts in half. Drizzle with a little olive oil and season with salt and pepper. Place romaine face down onto grill. Cook until slightly charred and tender about 5 minutes. In a small pan add a little oil, heat to med-high and add capers. The capers can pop so be careful, cook until crispy about 2 minutes. For the dressing combine crème fraîche, zest of one lemon, juice of half a lemon, season with salt and pepper. Slowly drizzle in olive oil while stirring. Taste and adjust seasoning to desired flavor. Place grilled romaine on a plate, drizzle the sauce over top. Shave parmesan and place fried capers around the plate. Squeeze a little lemon juice over top in addition.
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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this sounds great, Nicole. i love how you aren't a slave to the contest themes! Always look forward to your recipes. Thanks!


over 3 years ago TheWimpyVegetarian

Fabulous!! I'm with dymnyno on this. This is my hands-down favorite way to make a Caesar or any other salad.


over 3 years ago dymnyno

My favorite way to make a "Ceasar" salad!