Christian Petroni’s Grilled Romaine with Bagna Cauda and Spicy Prawns, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Christian Petroni

Grilled Romaine with Bagna Cauda and Spicy Prawns

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  • Level: Easy
  • Total: 1 hr 55 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 servings
My friend from Argentina taught me how to make this dressing, which has become my favorite. This Argentinian style bagna cauda is made with heavy cream instead of oil. It's my go-to method to make a healthy and delicious salad.


Bagna Cauda:




Special equipment:
a mortar and pestle
  1. For the bagna cauda: Preheat a grill to high heat.
  2. In a saucepan, add the heavy cream, milk, anchovies and garlic. Cook on very, very low heat for 1 hour. (The anchovies will melt into the sauce.)
  3. For the breadcrumbs: Meanwhile, add the butter to a medium saute pan over medium heat and cook until browned and starting to foam, about 2 minutes. Put the breadcrumbs in a bowl and add the melted butter. Add the sesame seeds to a mortar and pestle and grind to a fine dust. Add to the breadcrumbs and mix well; set aside.
  4. For the prawns: Marinate the prawns in a bowl with the chile paste, lemon zest, garlic and 2 tablespoons olive oil for 30 minutes at room temperature or 1 hour in the fridge.
  5. Drizzle the romaine hearts with the remaining 6 ounces olive oil and sprinkle with salt and pepper. Grill both the romaine and the shrimp until charred, about 2 minutes per side.
  6. Spoon the bagna cauda onto a large platter, then add the grilled romaine, shrimp, more bagna cauda and a generous pile of breadcrumbs.