Grilled Romaine Salad Recipes

GRILLED ROMAINE SALAD RECIPE

Steps:

• Make the Dressing: Combine dressing ingredients (garlic, olive oil, lemon zest, lemon juice, balsamic, mustard, soy sauce, brown sugar, paprika, salt and black pepper) in mason jar. Close the lid and shake ingredients together until well combined. Or combine all ingredients together in medium bowl and whisk until combined. Set aside.
• Heat the grill or bbq to medium-high to high heat (depending on grill's heat intensity). Scrape the grill grates to make sure they are clean.
• Grill Romaine: Lightly coat romaine lettuce head with oil. Grill the lettuce until they're individually cooked and slightly charred.
• Allow lettuce to cool slightly. Lay romaine on large platter, drizzle dressing on top and sprinkle with cheese. Serve with lemon wedges and enjoy!

GRILLED ROMAINE SALAD

Steps:

• Prepare an outdoor grill for medium heat.
• Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
• Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
• Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.

GRILLED ROMAINE SALAD WITH BLUE CHEESE

Steps:

• Preheat the grill to medium.
• For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.
• In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.
• On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.
• Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.

GRILLED ROMAINE SALAD

Steps:

• In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

GRILLED ROMAINE SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

GRILLED ROMAINE SALAD

Steps:

• Combine oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender to make vinaigrette. Purée until smooth.
• Preheat grill. You need a medium-high temperature of around 350°F (180°C). Prep grill for cooking over direct heat.
• Drizzle a small amount of vinaigrette over the romaine lettuce in a large bowl. Place lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute, or until lightly charred. Remove from grill and place on a serving platter.
• Toss avocados and tomatoes with a small amount of remaining vinaigrette in the same bowl. Place on grill, arranging avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened.
• Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce.
• Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.

GRILLED ROMAINE SALAD

Steps:

• In a small bowl mix vinegar, salt, pepper, and garlic.
• Slowly stir in oils and 1 oz. of the cheese.
• Stir thoroughly but do not over mix.
• Set aside.
• Preheat gas or charcoal grill to high.
• Wash and dry both heads of Romaine.
• Cut each head in half lengthwise. Leave the leaves attached to the stalk so that the leaves remain attached at the ends.
• Use a pastry brush or spray bottle to baste the romaine halves with olive oil. Use enough to coat the leaves but do not soak.
• Salt and pepper Romaine halves to taste.
• Place Romaine halves on heated grill and close cover. Turn after 4 to 5 minutes. Grill for additional 4 or 5 minutes. When removed from grill the Romaine should be wilted, and only slightly charred on the ends.
• Place Romaine half on serving plate, cut side up. Drizzle ¼ of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
• Serve warm.