Grilled Romaine
User Reviews
5
Grilled Romaine
Description
The Grilled Romaine recipe focuses on grilling romaine hearts cut lengthwise and prepped with olive oil spray, salt, and pepper. The grill must be preheated to high, and the cooking time is brief—2 to 3 minutes with the cut side down—to create a slight char without cooking the lettuce through. Grilled lemon halves complement the lettuce by providing warm citrus to squeeze over the salad.
The dressing combines vegetable oil, fresh lemon juice, Dijon mustard, honey, garlic, salt, and black pepper, shaken together to balance sweetness, acidity, and savory notes. After grilling, the lettuce is arranged cut side up, dressed, and topped with croutons and shredded Parmesan cheese, creating contrasting textures and flavors.
This salad offers a light, smoky twist on classic romaine with fresh, crisp leaves accented by charred edges and bright lemon. It pairs well with grilled meats or as a simple starter. Best served immediately to maintain the lettuce’s crispness.
Preparation tips include drying the lettuce thoroughly before grilling to avoid steaming and, if possible, cutting the hearts a day ahead and keeping them refrigerated to maximize crunchiness.
Ingredients
- 2 romaine lettuce washed and dried, hearts
- olive oil spray form
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan Cheese shredded
- 1 lemon
- ½ cup croutons
Dressing
- ¼ cup vegetable oil
- 3 tablespoons lemon juice fresh
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons honey
- 1 clove garlic minced or to taste
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Combine all dressing ingredients in a small jar with a lid. Shake until fully combined and refrigerate.
- Meanwhile, preheat the grill to high heat.
- Cut each romaine heart in half lengthwise. Lightly spray with olive oil spray and season with salt and pepper.
- Cut the lemon in half and place it cut side down on the grill. Add the romaine to the grill, cut side down and cook 2 to 3 minutes or just until lightly charred.
- Remove the lettuce and lemons from the grill.
- Arrange the lettuce cut side up on a serving plate. Drizzle with dressing, sprinkle with croutons and squeeze the grilled lemon over top. Sprinkle with parmesan cheese and serve.
Notes
- Ensure the grill is fully preheated to high to achieve a quick char without wilting the romaine.
- For crisper lettuce, cut romaine hearts in half 24 hours in advance, rinse with cold water, dry well, and refrigerate cut side down on a paper towel.
- Dry the lettuce thoroughly after washing to prevent steaming and loss of crispness during grilling.
- Consume grilled romaine salad fresh as it is best enjoyed immediately after preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195 | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 412mg | 17% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4981IU | 100% |
| Vitamin C | 21mg | 23% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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