If you haven’t tried Grilled Romaine Salad you’re missing out! The lettuce core remains crunchy, the leaves become charred and the overall dish becomes delicately sweet. Enjoy the taste of summer with this tasty and easy to prepare recipe.
Preparation Time: 10 minutes
Total Time: 20 minutes
2 tbsp olive oil
1 tbsp fresh lemon juice
1 small clove garlic, minced
1/2 tsp dijon mustard
1/4 tsp fresh ground black pepper
1/4 tsp fresh grated parmesan cheese
salt to taste
2 hearts of romaine lettuce
Whisk together all dressing ingredients in a small bowl. Set aside.
Preheat your Kenyon Grill to medium-high heat (6 bars). Discard any wilted outer leaves from the lettuce, then cut the hearts in half length-wise leaving the end intact.
Grill the lettuce for 6 minutes turning once or twice until grill marks are achieved and the lettuce wilts.
Place the grilled romaine on a plate and drizzle the cut side of the romaine lettuce with the dressing. Serve immediately.