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Grilled Romaine Salad Recipe
Ty Machado
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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
minutes
Cook
1
minute
minute
Ready in
16
minutes
minutes
Servings
2
Servings
Course
Side Dish
Influence
Global
Difficulty
Seasoned
Method
Grill
Similar Recipes
Salad
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.