There is nothing easier or more surprisingly satisfying on a hot summer evening than grilled romaine salad. It’s the perfect base for any protein (think: sliced flank steak, grilled salmon, chicken or pork) and takes minutes to prepare.
The surprise is that when seasoned, grilled and dressed, romaine takes on a nutty, smoky flavor that will leave you wanting more every time. Seriously, we can’t get enough of it. We’ve had it for the past two days, and when asked what my family wants to eat this week, I got three replies of “more grilled romaine, please!” Romaine is one of those magical greens, like kale, that can hold up its crunch even after exposure to heat, dressing, and time. That makes this a great salad to pack in lunches and/or eat the next day: it will still be nutty and smoky and crunchy, even after being grilled and sitting in the fridge with dressing on it, overnight!
In this recipe, I’ve added another of our summer staples: grilled corn. You can, and should, add anything you like! The corn adds sweetness which is addictive. I also love to slice white radishes into my grilled romaine salad for an extra fresh, sharp crunch. I will shred beets, carrots, and/or jicama into it from time to time. But to be honest, the simplest and fastest way to make this salad is just with whatever you can fit onto your grill. If you have corn on there, great: add it. If you have chicken on there, great: add it. If all you have on there is romaine, well, aren’t you lucky.
Click here for how-to and tips.
How much does my family love grilled romaine, you ask? Good question. The answer is that we love it so much that my wonderful, creative, hilarious stepson had these t-shirts made for all of us a few years ago (Calvano is my maiden name). Clearly, we live to eat… grilled romaine.
