Recipe for grilled romaine lettuce

Have you ever made a grilled salad? You may think of salad as cold food, but you should stay open to this sweet, savory, smoky salad that is just as refreshing as a cool, crunchy salad on a hot day.

Roman hearts withstand the grill well and develop a smoky wilt that balances sweet grilled fruits and a spicy homemade balsamic dressing. This grilled romaine lettuce is an excellent side dish that will become the star of every garden grill.

To make it a main course, grill your favorite chicken, steak, salmon, or shrimp to top it off. Feel free to play around with the toppings that suit your diet or your preferences. If you don’t have a grill, you can “grill” lettuce, stone fruits and peppers on a hot cast iron grill pan on your stove.

Here’s how to do it.

ingredients

salad

  • 3 heads Roman hearts
  • 2 peaches, plums or nectarines
  • 1/4 pound baby peppers
  • 1/2 thinly sliced ​​red onion
  • 1/4 pound halved cherry tomatoes
  • 1/2 cup blackberries
  • 1/2 cup of halved strawberries
  • 2 ounces. crumbled goat cheese
  • 2 TBSP. thinly sliced ​​basil
  • Avocado oil

dressing

Directions

Cut your stone fruit in half or into slices. Carefully cut the Roman hearts vertically in the middle so that you have 6 Roman halves. Make sure that the core remains intact. Throw the fruits, peppers, and romaine in avocado oil.

Preheat your grill to medium to high heat. Once it’s hot, place the fruit and peppers on top. Let them grill for about a minute on each side before turning or flipping. Continue until they are slightly soft and grilled to your liking.

Place the romaine lettuce halves on the grill with the cut surface facing down. Grill for a few minutes and then turn over. They’re done when they’re just a little withered and have some char.

For the dressing, mix together olive oil, balsamic vinegar, basil, mustard and garlic. Season to taste with salt and pepper.

Arrange the Romaine on a large platter or on individual plates. Stack the grilled fruit, peppers, fruit, onions, and goat cheese on top. Scatter the grated basil on top and pour the dressing on top.

ready-made recipe for grilled romaine lettuce

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description

Smoky-sweet salad with grilled romaine lettuce, grilled vegetables and grilled stone fruits.


frame
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ingredients

salad

3 heads romaine hearts
2 Peaches, plums or nectarines
1/4 lb. Baby peppers
1/2 thinly sliced ​​red onion
1/4 lb. halved cherry tomatoes
1/2 cup Blackberries
1/2 cup halved strawberries
2 ounces. crumbled goat cheese
2 tbsp. thinly sliced ​​basil
Avocado oil

dressing

1/4 cup olive oil
3 tbsp. balsamic vinegar
2 tbsp. thinly sliced ​​basil
1 teaspoon. Dijon mustard
1 grated garlic
salt and pepper

Cut your stone fruit in half or into slices. Carefully cut the Roman hearts vertically in the middle so that you have 6 Roman halves. Make sure that the core remains intact. Throw the fruits, peppers, and romaine in avocado oil.

Preheat your grill to medium to high heat. Once it’s hot, place the fruit and peppers on top. Let them grill for about a minute on each side before turning or flipping. Continue until they are slightly soft and grilled to your liking.

Place the romaine lettuce halves on the grill with the cut surface facing down. Grill for a few minutes and then turn over. They’re done when they’re just a little withered and have some char.

For the dressing, mix together olive oil, balsamic vinegar, basil, mustard and garlic. Season to taste with salt and pepper.

Arrange the Romaine on a large platter or on individual plates. Stack the grilled fruit, peppers, fruit, onions, and goat cheese on top. Scatter the grated basil on top and pour the dressing on top.

  • Category: Lunch dinner
  • Method: grilling

nutrition

  • Serving size: 1/4 of the recipe
  • Calories: 288.1
  • Sugar: 15.5 g
  • Sodium: 252.5 mg
  • Fat: 20.6 g
  • Saturated fatty acids: 4.4 g
  • Unsaturated fat: 15.18 g
  • Trans fat: 0
  • Carbohydrates: 22.5 g
  • Fiber: 5.8 g
  • Protein: 6 g
  • Cholesterol: 6.5 mg
  • Net carbohydrates: 16.53 g

Keywords: grilled romaine lettuce, grilled salad, grilled fruit salad, gluten-free salad, gluten-free grilled

About the author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her culinary adventures on Instagram and Pinterest.

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