Description:
Grilled Romaine Salad is a unique and delicious twist on traditional salads. By grilling romaine lettuce, you get a smoky, slightly charred flavor that pairs perfectly with the freshness of the greens. Topped with tangy dressing, crunchy croutons, and a sprinkle of parmesan, this salad is a delightful appetizer or side dish for any meal. It’s a simple yet elegant way to elevate your salad game!
Ingredients:
For the Salad:
- Romaine lettuce: 2 heads (cut in half lengthwise, or quarters if larger)
- Olive oil: 2 tablespoons (for grilling)
- Salt: ½ teaspoon (to taste)
- Black pepper: ¼ teaspoon (to taste)
- Parmesan cheese: ½ cup (shaved or grated)
- Croutons: 1 cup (store-bought or homemade)
- Lemon wedges: 2 (for garnish, optional)
For the Dressing:
- Olive oil: ¼ cup
- Balsamic vinegar: 2 tablespoons (or lemon juice for a lighter flavor)
- Dijon mustard: 1 teaspoon
- Garlic: 1 clove (minced)
- Honey or maple syrup: 1 teaspoon (optional, for sweetness)
- Salt and pepper: to taste
Optional Ingredients:
- Cherry tomatoes: ½ cup (halved, for added color and flavor)
- Bacon bits: 2 tablespoons (for added crunch and smokiness)
- Avocado: 1 (sliced, for extra creaminess)
- Red onion: ¼ small (thinly sliced, for a bit of sharpness)
Tips for Success:
- Grill the romaine carefully: Don’t overcook the romaine; the goal is to get a nice char on the outside while keeping the inside slightly crisp.
- Prepare the dressing ahead of time: The dressing can be made in advance and stored in the fridge for up to a week, allowing the flavors to meld together.
- Toast the croutons: For extra flavor, toast your own croutons in the oven with olive oil and seasonings before adding them to the salad.
- Keep an eye on the grill: The lettuce grills quickly, so watch closely to avoid burning. A couple of minutes per side is enough.
Steps to Make It:
- Prepare the romaine lettuce:
- Cut the romaine heads in half lengthwise, or into quarters if they are large. Rinse the lettuce halves under cold water, then dry thoroughly using a paper towel or salad spinner.
- Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
- Grill the romaine:
- Preheat your grill to medium-high heat.
- Place the romaine halves cut-side down on the grill. Grill for 2-3 minutes until grill marks appear, then flip and grill for another 1-2 minutes. The lettuce should be slightly wilted but still crisp in the middle. Remove from the grill.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, minced garlic, honey (if using), salt, and pepper. Taste and adjust the seasoning as needed.
- Assemble the salad:
- Arrange the grilled romaine halves on a serving platter or individual plates.
- Drizzle the dressing over the grilled lettuce.
- Sprinkle with shaved Parmesan cheese and top with croutons. Add any optional toppings like bacon, avocado, tomatoes, or red onions.
- Serve:
- Serve the salad immediately, garnished with lemon wedges if desired for an extra burst of freshness.
Recommendations:
- Serving suggestion: This Grilled Romaine Salad pairs perfectly with grilled meats, seafood, or as a standalone vegetarian dish. It can be served with grilled chicken, steak, or even shrimp for a more substantial meal.
- Storage: If you have leftover grilled romaine, it’s best to store the lettuce separately from the dressing and toppings. Refrigerate for up to 2 days, but note that the lettuce may wilt slightly over time.
Nutrition (Per Serving, Approx. 1/4 of Recipe):
- Calories: ~150
- Protein: 4g
- Fat: 12g
- Carbohydrates: 9g
- Sugar: 3g
- Fiber: 3g
- Sodium: 250mg
This Grilled Romaine Salad is a simple yet flavorful dish that brings a smoky touch to the crisp freshness of lettuce. It’s a great addition to any meal, especially during the warmer months when grilling is in season! 🥬🍴