Try your hand at Grilled Romaine Salad, a delicious salad cooking method that chars the lettuce just right. It’s crunchy on the outside, soft on the inside, and pairs perfectly with lemon dressing!
If you’ve never thought about grilling your greens — or your romaine, actually — think again. Though it wouldn’t be most peoples’ first thought for prepping their salad, grilled lettuce is a delicious way to enjoy it! When brushed with olive oil, romaine becomes charred romaine and winds up being caramelized and crunchy on the outside, but slightly soft in the middle.
It makes a tasty base for salads and can also be eaten nearly solo, with the addition of a dressing and sprinkling of parmesan cheese. It’s pretty much a caesar salad that way!
Get ready for your go-to summer meal, complete with grilled romaine hearts, garlic, mustard, and lots of tangy lemon juice.
Ingredients in grilled romaine salad
This grilled romaine salad recipe is made in two parts: lettuce base and lemon dressing.
- Romaine Lettuce: First up, you’ll need 2 hearts of romaine. We’ll be slicing them lengthwise and then grilling ‘em up to charred perfection.
- Olive Oil: Olive oil will be used to brush onto the lettuce to help it caramelize and cook perfectly.
- Parmesan: Finally, ½ cup of grated parmesan will add the perfect taste. I like using fresh parmesan that you grate yourself, as the storebought shreds typically have anti caking agents that give an off-flavor!
- Olive Oil: Combine that with 2 tablespoons of olive oil.
- Vinegar: Next, throw in 1 tablespoon of either red or white vinegar to create a slight bite. If preferred, you can use 1 tablespoon of lemon juice instead.
- Mustard: Add subtle, mustard flavor with 1 teaspoon of dijon mustard. This acts as an emulsifier to help bind the oil to the vinegar.
- Garlic: Garlic, always! Use 2 cloves, minced.
- Salt & Pepper: And last but not least, throw in a pinch of salt and pepper, each.
How to grill romaine lettuce
Grilling lettuce is as easy as grilling anything else. Actually, it’s probably easier! After cutting the hearts in half, just brush with olive oil and place them on the grill. It will take 4-6 minutes for them to cook. After that, garnish and enjoy!
- Prep the lettuce: Cut the romaine hearts in half lengthwise. Brush all sides with olive oil.
- Create the dressing: Whisk together the dressing ingredients. Set aside.
- Grill the lettuce: Preheat the grill to medium-high. Place the romaine cut side down on the grill and cook for 3 to 5 minutes, or until it becomes charred in spots. Flip and cook for 1 more minute.
- Assemble the salad: Serve the romaine hearts whole or chopped, topped with the dressing and parmesan cheese.
Grilled romaine salad topping ideas
The toppings don’t have to end with dressing and parmesan! There are so many add ons you can include for a veggie-rich salad that’s bursting with flavor. Try these ideas!
- Red or yellow onion
- Black olives
- Chopped peppers
- Cherry tomatoes
- Hard boiled eggs
You can char the added veggies in a skillet, on the grill kabob-style, or enjoy them raw!
More Ways to Get Your Salad Fix
I am all about the crazy loaded salads, especially in the summertime! Nothing is more refreshing than a big bowl of fresh greens (and sometimes fruit). Here are some delicious options to try out this season!
- Spring Radish Salad
- Roasted Brussels Sprout Salad
- Everyday Kale Salad with Avocado and Apple
- Berry Salad with Lemon Lavender Vinaigrette
- 2 romaine hearts
- 2 Tbsp olive oil 30 mL
- ½ cup shredded parmesan cheese 90 g
- 2 Tbsp lemon juice 30 mL
- 2 Tbsp olive oil 30 mL
- 1 Tbsp red/white wine vinegar or lemon juice 15 mL
- 1 tsp dijon mustard
- 2 cloves garlic minced
- Pinch each salt and pepper
- Prep: Cut romaine hearts in half lengthwise. Brush all sides with olive oil.
- Dressing: Whisk together all Dressing ingredients and set aside.
- Grill: Preheated grill to medium-high. Place romaine cut side down on the grill and cook for 3 to 5 minutes, or until charred in spots. Flip and cook for 1 more minute.
- Assemble: Serve romaine hearts whole or chopped, topping with parmesan and dressing.