Once the grill is up to temperature, cut the romaine hearts in half lengthwise, keeping the core intact. You want the bottom of the romaine to be lightly browned, but do not overcook it or. Clean, oil and preheat your grill to high (about 500 F).
The flavor combos here have won me over and this dish screams summer dinner.įor more showstopping dinner salads, check out these recipes. Grill, cut side down, until the romaine is slightly charred, 1 to 2 minutes.
For brightness and zest, a simple basil oil is drizzled on top.Īnd finally, I whip together burrata and lemon zest to add a tart, creamy and heavenly touch to it. Topped with warm tomatoes and a juicy grilled steak makes this dish heartier. And serving it whole makes it feel like more than a salad. The smoky taste from the grill is a pleasant surprise. Romaine lettuce is sturdy enough to stand up to the heat as it takes on this amazing char, leaving the ends ruffled and browned while the inside is warm yet still crunchy. Grill the romaine until theyre gently cooked and slightly charred. It sounded bizarre at the time, but my mom topped it with her homemade blue cheese dressing and I was hooked. Lightly coat the romaine lettuce heads with oil. It had to be over a decade ago on my parent’s deck. I remember the first time I had grilled romaine lettuce.
They should come out looking slightly charred, not burnt. Keep a close eye on the romaine, as some broilers will work faster than others. Flip them over and broil the other side for 2-3 minutes. Slice the romaine hearts and lemon in half and coat lightly with vegetable oil. The components of this dish come together perfectly for a showstopping salad. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes.
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