Grilled Romaine
Yield: 6 servings
Calories: 63kcal
Grilled romaine salad with flavorful smokey char marks. Served with tangy red wine vinegar dressing, lemon wedges, and Parmesan cheese.
Ingredients
Dressing
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (4 g) minced garlic
- 1 teaspoon dijon mustard
- ⅛ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
Grilled Romaine Salad
- 3 hearts of romaine lettuce, cut in half lengthwise (6 halves)
- extra-virgin olive oil, as needed for brushing
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- lemon, cut in half
- ¼ cup (10 g) parmesan cheese, freshly grated
Special Equipment
Instructions
- In a small bowl whisk together the red wine vinegar, garlic, mustard, salt, and pepper.
- Slowly drizzle in the olive oil and whisk until a smooth, emulsified dressing is formed.
- Lightly brush olive oil on both sides of the cut romaine lettuce.
- Sprinkle salt and pepper on both sides.
- Preheat grill over medium-high heat, about 350 to 400ºF (177 to 204ºC).
- Clean the grill and then carefully grease the cooking grates with tongs using a paper towel dipped in oil.
- Once the grates are hot, place the Romaine and lemon halves cut side down on the grill. Press the lettuce down so it creates direct contact with grates.
- Cook until lettuce is lightly charred, 2 to 3 minutes.
- Flip and cook 1 to 2 minutes until slightly wilted.
- Transfer lettuce and lemon halves to a serving plate.
- Sprinkle the parmesan cheese on top of the grilled lettuce.
- Drizzle the dressing on the grilled romaine and squeeze the lemon on top.
Notes
- Larger romaine hearts can also be cut into quarters.
- Make sure to sear each cut area for 1 to 2 minutes. If the sections are slightly wilted and charred, do not flip over. Grill the uncut side since the sections are smaller.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 0.6mg | Calcium: 51mg | Iron: 0.2mg
Recipe Link