Grilled Romaine Salad with Anchovies

By Mark Sisson

Grilled Romaine Salad with Anchovies

Grilled Romaine Salad with Anchovies. Anchovies are unfairly maligned thanks to their reputation as the world’s worst pizza topping. But us primal and keto folks know that oily, cold-water fish from the SMASH hits list (sardines, mackerel, anchovies, salmon, herring) are true superfoods with more nutrient density than any other fish. Add grilled or rotisserie chicken for a complete meal.

For the Dressing 

2 teaspoons Dijon mustard

2 cloves garlic, chopped

1 (45-g) tin anchovy fillets packed in olive oil

2 tablespoons fresh lemon juice

2 tablespoons apple cider vinegar

½ cup extra-virgin olive oil

Sea salt (optional)


For the Salad

2 small heads romaine lettuce

1 tablespoon avocado oil

½ lemon

½ teaspoon sea salt

½ teaspoon ground black pepper

½ cup shredded Parmesan cheese (optional)

1 (45-g) tin anchovy fillets packed in olive oil


For the dressing: In a high-powered blender (see Note), combine the mustard, garlic, anchovies, the oil from the tin, the lemon juice, and vinegar. Blend for 15 to 20 seconds to combine the ingredients. With the blender running, slowly stream in the olive oil. Once all the olive oil is added, continue blending for another 5 to 10 seconds. Taste and add salt if desired.

Heat an outdoor grill or indoor grill pan over medium-high heat.

For the salad: Remove any loose or damaged exterior leaves from the romaine (save any loose leaves for burger or lunch meat wraps). Use a sharp knife to halve each head of romaine lengthwise, directly through the core. Brush the cut sides with the avocado oil, squeeze the lemon juice over them, and season with salt and pepper.

Place the romaine cut side down on the hot grill. Grill until it is just starting to char, 3 to 5 minutes. Carefully flip the romaine and sprinkle with the Parmesan (if using). Grill another 3 minutes. Remove to a serving platter.

Top the romaine with the anchovies and drizzle with the dressing. Serve warm or at room temperature.

Note: The dressing can also be made with an immersion blender in a jar that tightly fits the blender. This dressing is essentially a Caesar dressing without the egg and cheese. If you want to make it a more traditional Caesar dressing, add one room-temperature egg yolk in the initial step. After streaming in the olive oil, add ¼ cup shredded Parmesan cheese and pulse a few times to combine.


This is an edited extract from The Keto Reset Diet Cookbook by Mark Sisson published by Hardie Grant Books $29.99 and is available in stores nationally. 


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