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Grilled Romaine Salad

Grilled Romaine Salad

Photograph by Andrew Meade.

I love grilling season. I love how a simple dish can become so flavorful just by throwing it on a grill—and I enjoy the comradery that barbecuing can bring. Summer weekends, grilling and enjoying friends with a glass of rosé in hand, are my perfect kind of days. And I love experimenting with unexpected ingredients that can be perfectly cooked on a grill. Like this grilled romaine salad; it’s amazing how a quick sear on the grill will enhance the flavor of the lettuce and the simple vinaigrette. I had never thought to grill lettuce before, and this has become one of my favorite grilling sides. Make sure you try it at your next BBQ and let us know if this changed your life, too. Buen Provecho!

Grilled Romaine Salad

Makes 6 servings

3 heads romaine lettuce, cut lengthwise in half 
½ cup Parmesan curls, shaved from a block of cheese with a swivel vegetable peeler

2 garlic cloves
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon fresh oregano leaves, finely chopped
½ teaspoon sugar
¼ cup extra-virgin olive oil
Freshly ground black pepper 

  1.  Build a medium-hot fire in an outdoor grill or heat a grill pan over high heat.
  2. To make the dressing, finely chop the garlic on a chopping board. Sprinkle with a large pinch of salt, and smear the garlic on the chopping board to make a paste. Transfer to a small bowl. Add the vinegar, water, oregano and sugar and whisk to combine. Gradually whisk in the oil. Season with salt and pepper.
  3. If using an outdoor grill, brush the cooking grate clean. Brush the romaine lettuce with some dressing on both sides. Place on the grill or grill pan, cut side down, and grill, turning once, until the lettuce is seared with grill marks, about 2 minutes.
  4. Place each romaine half on a dinner plate. Sprinkle with the Parmesan and serve immediately.

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