min read
June 10, 2024

Grilled Romaine with Parmesan Pangritata & Ceasar-ish Dressing by Phoebe Lapine

One of our favorite recipes from Carbivore by Phoebe Lapine.

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Diet trends change, but carbs have been particularly misunderstood and vilified in the past decade. A century ago, carbs made up over 50% of our ancestors' diets, yet chronic conditions were rare. The good news? Carbs don't have to harm your blood sugar, hormone health, or cause inflammation. 

For this reason we love Phoebe Lapine’s new cookbook, "Carbivore." It is the ultimate guide to enjoying comfort foods without the guilt. Whether you're tired of keto, avoiding carbs due to health issues, or seeking food freedom. 

Like her previous guide, "SIBO Made Simple," Phoebe helps clear carb confusion and shows you how to enjoy your favorite foods with strategies like "carb companions." This book is a delicious journey to balance blood sugar, support hormone health, and manage autoimmune symptoms while savoring the foods you love.

With over 130 delicious recipes it was hard to narrow it down to just one, but we are currently loving this particular recipe as summer and grill season is in full swing. We hope you enjoy it as much as we do!

Grilled Romaine with Parmesan Pangritata



  • 1/4 cup of extra-virgin olive oil
  • 1 garlic clove, minced
  • 3/4 cup fresh gluten-free breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp sea salt


  • 3 hearts of romaine lettuce, halved lengthwise
  • 1/2 cup Cesar-ish dressing
  • 1/4 cup torn fresh herbs (mint, dill, tarragon, or basil)


Make the breadcrumbs:

  • Heat oil over a medium flame.
  • Add garlic and breadcrumbs and sauté until golden brown (~ 5 minutes).
  • Transfer to a bowl and immediately toss with parmesan and salt. Set aside.

Make the salad:

  • Dry romaine with a clean kitchen towel and brush the sides with oil.
  • Place lettuce cut-side down on the grill until char marks form and the leaves begin to wilt (~3 to 5 minutes). Transfer to a serving platter.
  • Top grilled romaine with a drizzle of dressing, followed by a pile of pangritata and herbs.
  • Serve immediately.

Ceasar-ish Dressing


  • 4 oil-packed anchovy fillets, or 1 tbsp anchovy paste
  • 1 garlic clove
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil


  • In a small food processor, combine anchovies, garlic, lemon juice, mayonnaise, mustard, and salt. Pulse until smooth.
  • Stream in the oil slowly, pulsing to combine.
  • Taste for seasoning, and add more salt or lemon juice as needed,
  • Refrigerate in an airtight container for up to 1 week.
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The Lanby Editorial Team