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Grilled Romaine with Parmesan Vinaigrette
Have you ever grilled romaine lettuce before? The char you get from grilling romaine hearts gives you a layer of flavor that will make your tastebuds say WOW. Drizzled with a parmesan vinaigrette, this will be the only way you'll want to have salad all summer long.
servings
Ingredients
Grilled Romaine
- 2 romaine hearts (washed, fully dried, and cut in half)
- 2 tbsp olive oil
- juice of 1/2 lemon
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Parmesan Vinaigrette
- 1/4 cup olive oil
- 2 anchovies in oil
- 3 garlic cloves (minced)
- 1/2 tsp dijon mustard
- 1/2 tsp red wine vinaigrette
- 3 Tbsp grated parmesan cheese
- 1/4 tsp ground black pepper
- 1 tsp lemon juice
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Instructions
- Romaine
- When you get home from purchasing your romaine, wash it and let it dry thoroughly in the fridge. The romaine being fully dry is extremely important in this recipe.
- Preheat your grill at 450°F for 10 minutes.
- Once your romaine is dry, cut in half and set on a cutting board or plate. Repeat with other romaine.
- Drizzle 2 tbsp of olive oil over the flat cut side of the romaine, followed by drizzling the juice of 1/2 a lemon over it. Then sprinkle the kosher salt and ground black pepper over the top.
- In a mortar in pestle, add in the anchovies and the garlic and pound into a paste. If you do not have a morar and pestle you can mince the anchovies and then use the flat part of the knife to smooth it into a paste. Add the garlic anchovy paste into a medium bowl, then add: the dijon mustard, red wine vinaigrette, black pepper, lemon juice, and whisk together. Once combined, while whisking, slowly add in the olive oil. Fold in the parmesan and set aside (if it separates, re-whisk prior to serving).
- Place the flat cut side of the romaine hearts on the grill grates and allow them to get a good char for about 4-5 minutes. You can use your tongs to gently push down if any parts aren't coming into contact with the grill grates. (If you aren't getting char marks your grill is either not hot enough or your lettuce was still wet prior to dressing it).
- Once you have achieved your grill marks, remove from grill and place on a plate. Drizzle the parmesan vinaigrette over the top and serve. You can also grate more parmesan over the top as well. This recipe is best enjoyed right off the grill. Enjoy!
Notes
Romaine
- In order for this recipe to work, the romaine must be fully dry after washing. It's best if you wash right after you purchase and allow it to dry in the refrigerator.
Anchovies
- A lot of people are iffy about anchovies, but try not to skip it in the recipe it gives it so much umami.
Storing
- This salad is best served fresh and not recommended to store. If you need to store, do so without the dressing on it.
*See in-post for step-by-step photos and more tips*
Nutrition Information
Serving: 4, Calories: 215kcal (11%), Carbohydrates: 3g (1%), Protein: 3g (6%), Fat: 22g (34%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 5mg (2%), Sodium: 297mg (13%), Potassium: 172mg (5%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 4956IU (99%), Vitamin C: 3mg (4%), Calcium: 62mg (6%), Iron: 1mg (6%)