Grilled Romaine Salad

"When I told my friends that one of the best ways to eat salad is to grill it, they thought I was a little nutz. Till they tried it! The grilled flavor is easily imparted to the salad and the cheese and walnuts imbue a woodsy flavor. Great with grilled meats."
 
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Ready In:
25mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Awesome recipe. As far as vegetables on the grill, this one worked out wonderfully. Great flavor. It's worth a try! Jane
     
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RECIPE SUBMITTED BY

I consider myself an amateur home chef who grew up with an Italian-born father raised in New Orleans. He loved to cook and was very good at it. For that reason, preparing great food always plays a central role in our family. Creole, Italian, French, and Asian cooking are family favorites.
 
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