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Grilled Romaine Salad


  • Author: Camila Rose
  • Total Time: 11 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This grilled romaine salad transforms simple lettuce into a smoky, flavorful delight that’s perfect for any season. The grilling adds a subtle char and softens the leaves just enough while maintaining a crisp texture. Tossed with a fresh lemon vinaigrette and topped with shaved Parmesan and crispy bacon, this salad is both light and satisfying. It’s a quick and easy side that pairs well with a variety of meals, making it a versatile addition to your recipe collection.


Ingredients

Scale
  • 2 large romaine hearts, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: shaved Parmesan, crispy bacon bits, toasted pine nuts, cherry tomatoes


Instructions

  • Rinse and dry romaine hearts, then slice in half lengthwise.
  • Brush cut sides and outer leaves lightly with olive oil.
  • Preheat grill to medium-high heat.
  • Place romaine cut-side down on grill for 2-3 minutes until char marks appear.
  • Flip and grill for another 2 minutes on the other side.
  • Remove from grill and arrange on a serving platter, cut side up.
  • Drizzle lemon juice and remaining olive oil over the lettuce.
  • Season with salt and pepper.
  • Add optional toppings as desired.
  • Serve immediately.

Notes

  • Dry romaine thoroughly before grilling to prevent flare-ups.
  • Use a light hand with oil and dressing to avoid sogginess.
  • For a dairy-free version, omit Parmesan and add toasted seeds.
  • Experiment with dressings like balsamic or Caesar for variety.
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Category: Salad, Side Dish
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 120
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 5mg