Grills are for more than just meat. Firm, crunchy romaine holds up well on the grill in this salad variation. The smoky flavor grills impart give this simple salad its appeal. Variations include drizzling with olive oil before grilling or sprinkling with steak seasoning before finishing with a squeeze of fresh lemon. Simple salt and pepper also work. Other finishing touches include shavings of hard cheese like Parmesan or asiago for salty creaminess. Celebrity chefs have introduced this modern salad to America.
Recipe Servings: 3
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 to 4 Romaine hearts
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar (or cider vinegar)
- 2 tsp chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
- ¼ tsp salt
- Pinch freshly ground black pepper
Directions
- Preheat grill to medium and lightly oil the grate.
- Prep lettuce. Pull off any old leaves and trim the top 1–2 inches of the head, if necessary.
- Shave off brown part of root end, but leave root intact so lettuce head stays together.
- Keep whole or cut hearts in half lengthwise.
- Whisk together oil, vinegar, herbs, salt and pepper, creating a vinaigrette.
- Brush the halved or whole lettuce heads with vinaigrette.
- Place hearts on grill, cut side down if using halved lettuce hearts.
- Grill until slightly wilted and lightly charred, about 5 minutes. If using whole hearts, turn every few minutes until done.
- Serve.
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