Grilled Romaine Salad is a simple way to turn plain romaine lettuce into something elegant and special. With the addition of homemade (dairy-free) Avocado Caesar Dressing, it’s transformed into a Grilled Caesar Salad.
This salad tastes great with just a squeeze of lemon and a sprinkle of salt. However, if you’re looking to add a more substantial dressing, try the Avocado Caesar Dressing. It’s a dairy-free, avocado based Caesar dressing that will knock your socks off. If you want to add some grilled chicken, this could easily become a full meal.
What does grilled lettuce taste like?
Grilled lettuce tastes like lettuce but with the smokiness of the grill and slightly wilted.
Grilling lettuce is a great way to temper the bitterness of a bitter green veggie like romaine, endive, broccoli rabe or escarole.
How to make Grilled Romaine Salad:
Well, that’s simple. Just cut the romaine in half the long way. Brush with olive oil and place on a hot grill.
Here are my tips for making the best Grilled Romaine Salad:
- The lettuce doesn’t need to be bone dry after washing. In fact, a little water is ok. It will help steam the inner leaves and gently wilt the lettuce.
- Don’t cut the end off the lettuce. You want that to remain so that the lettuce doesn’t fall apart on the grill.
- The grill should be very hot. You want to cook the lettuce hot and fast. That way you get the char without turning the entire head of lettuce into ash.
- I use Malden salt because it’s large, flaked sea salt. It has a very mild flavor so don’t be concerned about biting down and getting a mouthful of salt. It’s an elegant way to dress up a very simple dish. If you don’t have Malden Salt, any sea salt will do.
How to grill romaine lettuce on the stove:
If you don’t have access to an outdoor grill, no worries! You can also use a grill pan on the stovetop.
If you want more grilling recipes, try these:
- Orange Coconut Grilled Chicken
- Indonesian Chicken Skewers with Peanut Sauce
- Flank Steak with Four Herb Paleo Chimichurri Sauce
- Paleo Beef Kabobs
- Grilled Garlic Shrimp
- Grilled Chicken and Cucumber Herb Salad
- Grilled Artichokes with Artichoke Dipping Sauce (think avocado and cilantro)
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Grilled Romaine Salad
Equipment
Ingredients
- 2 heads of Romaine Lettuce washed whole and then cut in half (the long way)
- 2 tablespoons Extra Virgin Olive Oil (Avocado Oil is a good substitute)
- 2 Lemons cut in half
- Malden Salt to taste
- Avocado Caesar Dressing optional
Instructions
- Preheat the grill.
- Brush the olive oil over the flat side of the romaine lettuce.
- Place on the grill (it should be screaming hot) along with the lemon flat sides down.
- Cook for about 5 minutes or until you see grill marks.
- Remove from the grill and place on a serving platter.
- Sprinkle the malden salt over the lettuce.
- Serve with a squeeze of lemon and/or Avocado
Caesar Dressing (optional).
Notes:
- The lettuce doesn’t need to be bone dry after washing. In fact, a little water is ok. It will help steam the inner leaves and gently wilt the lettuce.
- Don’t cut the end off the lettuce. You want that to remain so that the lettuce doesn’t fall apart on the grill.
- The grill should be very hot. You want to cook the lettuce hot and fast. That way you get the char without turning the entire head of lettuce into ash.
- I use Malden salt because it’s large, flaked sea salt. It has a very mild flavor so don’t be too concerned about biting down and getting a mouthful of salt. It’s an elegant way to dress up a very simple dish. If you don’t have Malden Salt, any sea salt will do.
Have you ever grilled lettuce? Let me know in the comments below.
