Grilled Romaine Salad

05/21/2017
Serves 10 people
Equipment
grill, charcoal or propane
Prep time
15m
Cook Time
10m

You and yours are in for a treat if you’re making grilled romaine tonight.


Ingredients

  • 6
    heads of fresh romaine lettuce
  • 1/2 Cup
    olive or avocado oil, separated into two parts
  • about 1 Tablespoons
    salt & pepper
  • 3/4 Cups
    shredded parmesan cheese
  • 2
    lemons, juiced

Instructions

  1. Pre-heat your grill to no less than 350 degrees. It can be hotter, but not cooler.

  2. Slice your romaine heads longwise, down the middle. DO NOT cut off the stump end! You need the stump to hold the romaine heads together while on the grill. Wash thoroughly and shake/pat dry.

  3. Turn the halves over onto a cutting board, tray or sheet pan so that the cut sides are exposed and drizzle with oil, and sprinkle with salt and pepper.

  4. Lay romaine onto hot grill, cut sides facing up, close cover and cook for about 5 minutes, depending on how hot your grill is. You want the outer leaves to wilt. Turn the romaine onto its cut sides when the outer leaves have wilted and cook for about another 5 minutes. A little char/black on the tips of the leaves is okay and, in fact, delicious!

  5. When your romaine has grilled, bring it inside onto your cutting board. Be careful: it will be hot! Cut off the stump ends and cut the romaine into one-inch segments. Place into your salad bowl. If you're adding corn or anything else, do that now, and toss into the romaine.

  6. Drizzle the warm, cut leaves with the remaining oil and sprinkle again with salt and pepper. Sprinkle cheese on top, cover with lemon juice, toss to coat, and enjoy!

Nutrition: This salad is great and great for you. Keep it coming all summer long.

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