Description
Grilled Romaine Salads offer a fresh and flavorful twist on the classic green salad by lightly charring crisp romaine hearts on the grill. Topped with juicy cherry tomatoes, creamy avocado, Parmesan cheese, toasted walnuts, and a bright lemon-Dijon dressing, this salad is perfect for a light summer meal or side dish with a smoky, tangy finish.
Ingredients
Salad Ingredients
- 2 large romaine hearts, halved lengthwise
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup shaved or grated Parmesan cheese
- 1/4 cup toasted walnuts or sunflower seeds
- 2 green onions, sliced
- Salt and black pepper, to taste
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Grill: Heat your grill to medium-high to ensure it’s hot and ready for the romaine hearts.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a bowl. Set this flavorful dressing aside.
- Prepare the Romaine: Brush the cut sides of the romaine hearts lightly with olive oil and season with salt and black pepper to enhance their natural flavor.
- Grill the Romaine: Place each romaine heart cut-side down onto the grill. Cook for 2 to 3 minutes until you achieve a light char but the lettuce remains crisp.
- Flip and Finish Grilling: Carefully turn the romaine hearts over and grill for an additional 1 minute to warm through without wilting.
- Assemble the Salad: Arrange the grilled romaine on plates, then top with halved cherry tomatoes, diced avocado, shaved Parmesan, toasted walnuts, and sliced green onions for a variety of textures and flavors.
- Dress and Serve: Drizzle the prepared lemon-Dijon dressing over the salad and serve immediately to enjoy the fresh, smoky, and zesty combination.
Notes
- Do not over-grill the romaine; it should have charred edges while remaining crisp in the center.
- Add grilled chicken, shrimp, or salmon for a heartier meal.
- Substitute feta or goat cheese for Parmesan if desired.
- Grill lemon halves alongside the romaine and squeeze the warm lemon juice over the salad before serving for an extra citrus boost.
- The dressing can be prepared up to 3 days ahead and refrigerated to save time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Summer Recipes
- Method: Grilling
- Cuisine: American, Mediterranean-Inspired
