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Grilled Romaine Salad

Grilled romaine salad with flavorful smokey char marks. Served with tangy red wine vinegar dressing, lemon wedges, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 63
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 hearts of romaine lettuce, cut in half lengthwise (6 halves)
  • extra-virgin olive oil, as needed for brushing
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning
  • 1 lemon, cut in half
  • 1/4 cup parmesan cheese, freshly grated

Equipment

  • cheese grater

Method
 

  1. In a small bowl whisk together the red wine vinegar, garlic, mustard, salt, and pepper.
  2. Slowly drizzle in the olive oil and whisk until a smooth, emulsified dressing is formed.
  3. Lightly brush olive oil on both sides of the cut romaine lettuce.
  4. Sprinkle salt and pepper on both sides.
  5. Preheat grill over medium-high heat, about 350 to 400ºF (177 to 204ºC).
  6. Clean the grill and carefully grease the cooking grates with tongs using a paper towel dipped in oil.
  7. Once the grates are hot, place the romaine and lemon halves cut side down on the grill. Press the lettuce down so it creates direct contact with grates.
  8. Cook until lettuce is lightly charred, 2 to 3 minutes.
  9. Flip and cook 1 to 2 minutes until slightly wilted.
  10. Transfer lettuce and lemon halves to a serving plate.
  11. Sprinkle the parmesan cheese on top of the grilled lettuce.
  12. Drizzle the dressing on the grilled romaine and squeeze the lemon on top.

Notes

Larger romaine hearts can also be cut into quarters. Make sure to sear each cut area for 1 to 2 minutes. If the sections are slightly wilted and charred, do not flip over. Grill the uncut side since the sections are smaller.