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Grilled Romaine Salad

Griffin and I have tried to use our grill more often so we can get outside and enjoy the summer. Instead of hamburgers though, we wanted to try something new that still contained the smoky flavors we love. This grilled hearts of romaine salad seemed like just the ticket.


Although you may not think of lettuce as the perfect grill meal, it's shines in this recipe. I usually try to share quick and easy recipes and I knew this one would be fast, but I was even surprised how simple this was to put together. Pro tip: Be careful not to let the romaine sit on the heat TOO long or else it will be bitter.


We will definitely be trying this one again! We had our salad with a grilled pizza and then grilled peaches and vanilla ice cream.


Grilled Romaine Salad


Ingredients:

  • 2 Tablespoons of extra-virgin olive oil, plus more for brushing

  • 2 Tablespoons of dijon mustard

  • 4 cloves of fresh minced garlic

  • 4 Tablespoons fresh lemon juice

  • 1/2 Teaspoon of chopped fresh flat-leaf parsley (or dried will do).

  • 2 hard-boiled eggs, finely chopped

  • 2 hearts of romaine, halved lengthwise through the core

  • Blue cheese crumbles, (or parmesan to sprinkle on top)

  • Salt and Pepper to taste

Instructions:

  1. Heat grill to medium high heat.

  2. Boil 2 eggs. I boiled mine for about 7 minutes.

  3. While you are waiting on your hard boiled eggs, brush romaine hearts with olive oil on both sides.

  4. Prepare dressing by squeezing lemon juice into a bowl, add fresh garlic, dijon mustard, 2 tablespoons of olive oil, parsley and whisk to combine well.

  5. Grill the romaine hearts for 1-2 minutes. It goes quick! So stay close to the grill. You want the romaine to be lightly browned with some charr.

  6. Remove the romaine from the heat and plate.

  7. While the romaine is still hot, pour the dressing over the salad.

  8. Finely dice the hard boiled eggs and sprinkle over the top.

  9. Sprinkle blue cheese (or parmesan/cheese of choice) over the salad.

  10. Add a pinch of salt and pepper to the top.

Serve immediately and enjoy!



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