Tender hearts of lettuce are lightly grilled and warmed through in this Grilled Romaine Salad. Topped with a homemade vinaigrette, you can add blue cheese and bacon crumbles for even more flavor.
A simple homemade vinaigrette is made with oil, vinegar, mustard, and garlic. The homemade dressing makes for plenty of leftovers to use on other salads, or double the amount of romaine lettuce to feed a crowd.
If you need to wash the lettuce make sure you do it early in the day, as being wet when placed on the grill causes it to steam and make the lettuce go soggy.
Once cooked add the dressing and garnish with the remaining seasoned cheese.
The shredded cheese is seasoned with garlic powder, salt, and pepper.
Add the lemon oil and seasoned cheese to the halved romaine before grilling.
It only takes a short amount of time to wilt and char the romaine lettuce.
Grilled Romaine Salad Recipe
Tender hearts of lettuce are lightly grilled and warmed through in this grilled romaine salad. Topped with a homemade vinaigrette, you can add blue cheese for even more flavor.
Preparation 15 minutes
Cook 1 minute
Ready in 16 minutes
Servings 2 Servings
Ingredients
Vinaigrette Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 clove garlic, minced or crushed
- 1 teaspoon ground mustard
- salt and pepper, to taste
Romaine Salad
- 1 head romaine lettuce
- 2 teaspoons garlic powder
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 lemon, juiced
Directions
Vinaigrette Dressing
- Whisk together the extra virgin olive oil, balsamic vinegar, garlic, mustard, salt, and pepper. Set aside until ready to serve.
Romaine Salad
- Preheat a grill to medium-high heat.
- Slice the romaine lettuce lengthwise with the outer leaves removed.
- In a small bowl, mix together the garlic powder, cheese, salt, and pepper. In a separate bowl, mix together the oil and lemon juice.
- Drizzle the lettuce halves with the oil mixture and season with half the cheese mixture.
- Grill over direct medium-high heat for 30 to 40 seconds per side, just enough to warm and wilt.
- Top with the dressing and remaining cheese mixture. Serve while still warm.
Nutritional Information
Calories: 545kcalCarbohydrates: 18gProtein: 9gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gCholesterol: 22mgSodium: 456mgPotassium: 214mgFiber: 1gSugar: 10gVitamin A: 1439IUVitamin C: 8mgCalcium: 252mgIron: 1mg
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