Grilled Romaine Salad Food

GRILLED CAESAR SALAD / GRILLED ROMAINE

Steps:

• Preheat grill to medium high.
• Drizzle oil and lemon juice over romaine and season with salt and pepper.
• Place on grill and cook for 1-2 minutes per side.
• Place cooked romaine on 2 plates and drizzle with dressing top with anchovies, cheese and or croutons. Enjoy!

GRILLED ROMAINE

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

GRILLED ROMAINE

Steps:

• Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
• Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
• Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

GRILLED ROMAINE SALAD RECIPE

Steps:

• Make the Dressing: Combine dressing ingredients (garlic, olive oil, lemon zest, lemon juice, balsamic, mustard, soy sauce, brown sugar, paprika, salt and black pepper) in mason jar. Close the lid and shake ingredients together until well combined. Or combine all ingredients together in medium bowl and whisk until combined. Set aside.
• Heat the grill or bbq to medium-high to high heat (depending on grill's heat intensity). Scrape the grill grates to make sure they are clean.
• Grill Romaine: Lightly coat romaine lettuce head with oil. Grill the lettuce until they're individually cooked and slightly charred.
• Allow lettuce to cool slightly. Lay romaine on large platter, drizzle dressing on top and sprinkle with cheese. Serve with lemon wedges and enjoy!

GRILLED ROMAINE SALAD

Steps:

• Cut bacon into small pieces.
• Add 1 Tbs olive oil to a large skillet on med-high heat.
• Add bacon to the pan. When it has started to cook and render down, add onions.
• Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
• Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.
• Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
• Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
• Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
• Sprinkle blue cheese over lettuce.
• Add the black pepper to taste.
• Serve immediately.

GRILLED ROMAINE SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

GRILLED ROMAINE WITH BALSAMIC DRESSING

Steps:

• For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
• For the grilled romaine: Preheat a grill or grill pan to medium heat.
• Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
• Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

GRILLED ROMAINE SALAD RECIPE WITH EGGS, WAKAME & BLACK VINEGAR

Steps:

• Whisk together the dressing ingredients, taste and adjust soy and vinegar if needed; set aside. Rehydrate wakame in hot water according to directions on package. While the seaweed is rehydrating, grill your croutons.
• Heat a bit of oil in a non-stick skillet and grill bread on both sides until golden and crisp. Set aside. In a large frying pan, heat up a touch of oil over medium high heat. Place the romaine in the pan, cut side down and fry until slightly charred and wilted, flipping once. Remove from the heat when done.
• Drain the wakame and toss with a bit of the dressing. Cut the toasted bread into large croutons. Assemble the salad by placing the grilled romaine on a large plate. Top with grilled croutons, dressed seaweed and egg halves. Drizzle on the dressing and sprinkle on a few black sesame seeds. Enjoy immediately.

GRILLED ROMAINE LETTUCE

Steps:

• Prepare your grill: Turn your gas grill to high or get your charcoal coal grill very hot.

GRILLED ROMAINE SALAD

Steps:

• Cook the bacon in an air fryer at 370°F for 8-12 minutes until crispy and slice into crumbles. Check out the recipe for the best air fryer bacon.
• Slice the heads of romaine in half, lengthwise.
• Brush the romaine lettuce with olive oil.
• Place the romaine cut side down on the medium-hot grill.
• Flip the heads of romaine after 1-2 minutes and cook on for equal time on the other side.
• Transfer the romaine cut side up to a serving platter and pile on the bacon, pomegranate seeds, and blue cheese crumbles.
• Finish by drizzling the amazing blue cheese salad dressing over the grilled romaine (see recipe below)
• Drizzle with a sweet balsamic glaze, and serve.

GRILLED ROMAINE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

GRILLED ROMAINE

Steps:

• In a small bowl of container combine the olive oil, vinegar, mustard, shallots, and salt and pepper.
• Heat the grill to medium high. Brush the cut side of the romaine hearts halves with about a few tablespoons of the dressing, allowing the dressing to drip into the layers between the lettuce
• Place the romaine halves cut side down on the grill. Cover and cook for about 2 minutes until the lettuce is slightly wilted and has charry nice grill marks. Turn the lettuce over and grill the other side for another 2 minutes.
• Remove from the grill and place cut side up on a serving platter. Stir or shake the remaining dressing and drizzle over the romaine. Serve warm or at room temperature.

EASY GRILLED ROMAINE

Steps:

• Preheat a grill. (If you don't have a grill, you also can use a stovetop grill pan; in that case, skip this step.)
• Wash and dry the romaine. If using romaine heads, remove a few of the outer-most leaves and save for a salad at another time.
• Cut each romaine heart in half lengthwise. Drizzle each side liberally with olive oil and balsamic vinegar, and add several pinches kosher salt and fresh ground black pepper.
• Place the romaine hearts on the grill, and grill for about 3 minutes on each side, until slightly charred.
• Top with grated Parmesan cheese (or Easy Caesar Dressing) and serve immediately.

GRILLED ROMAINE SALAD

Steps:

• In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

GRILLED ROMAINE WITH AVOCADO-LIME DRESSING

Steps:

• Preheat grill to medium-high.
• Puree avocado, buttermilk, lime juice, oil, cumin and salt in a food processor or blender until smooth.
• Oil the grill rack (see Tip). Cut romaine hearts in half lengthwise, leaving root ends intact. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Serve topped with the dressing, tomatoes and pepper.

GRILLED ROMAINE AND PORK CHOPPED SALAD

Steps:

• Prepare an outdoor grill to cook directly over medium-high heat.
• To make the dressing, combine all ingredients and whisk vigorously to blend. Set aside.
• Brush the chops lightly with olive oil and season with salt and pepper. Brush the Romaine, onion, bell pepper, corn and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150 degrees. Transfer to a plate and set aside.
• Put the onion, bell pepper, corn and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it's lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the Romaine halves on the grill, cut-side down, and cook to 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the Romaine to a plate and set aside.
• With a sharp knife, cut the chops into bite-size pieces and set aside. Cut the onion, bell pepper and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the Romaine halves down the middle, then chop them into bite-size pieces. Place the Romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for seasoning; add salt and pepper if needed. Toss well before serving.

GRILLED ROMAINE SALAD WITH LENTILS + OLIVE SALSA

Steps:

• For the Lentil Salad: Add all the ingredients into one medium-sized bowl and stir to combine.
• For the Olive Salsa: Add all the ingredients into one medium-sized bowl and stir to combine.
• Brush your romaine halves with a little bit of olive oil and dust with some salt and pepper. Cook the lettuce cut side down on a hot skillet for around 2 minutes or until charred.
• To plate, begin by adding the lettuce cut side up, topping with the lentil salad, then olive salsa, and crumble on a generous amount of vegan feta!
• Enjoy!

GRILLED ROMAINE SALAD

Steps:

• Wash and dry your lettuce. Make sure the romaine is totally dry before you grill it or you will end up with a soggy salad. Do not trim the end, that is what holds the lettuce together. Simple slice the romaine heart in half.
• Place cut-side down on an oiled grill or George Foreman grill. Close the lid and cook for 2-3 minutes. Open the grill, flip the lettuce and grill for another 2 minutes. Don't leave it on for too long or it will lose all of it's crunch.
• Place the romaine cut-side up on a plate. Sprinkle with crumbled bacon and blue cheese. Sprinkle with raspberry balsamic vinaigrette. Serve immediately! (One romaine heart equals two servings.)

GRILLED ROMAINE SALAD WITH CRAB

Steps:

• Heat outdoor grill or a grill pan over medium-high. Coat corn with cooking spray, and place on grill grate (or pan). Grill, turning until charred on all sides, 12 to 14 minutes. Place on a cutting board; let stand 5 minutes or until slightly cooled. Cut kernels from corn into a bowl.
• Place crabmeat, pepper, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a large bowl. Toss to combine.
• Brush oil evenly over cut sides of lettuce hearts; place 3 lettuce halves, cut side down, on hot grill or grill pan. Grill until charred, about 1 minute, watching closely to prevent burning. Repeat procedure with remaining romaine hearts.
• Stir together guacamole, remaining 1/4 cup lemon juice, and remaining 1/4 teaspoon salt.
• Place 2 romaine halves, charred side up, on each of 6 plates. Spoon 2 ounces crabmeat mixture evenly over top. Top evenly with corn and tomatoes. Spoon guacamole dressing evenly over top of salads.

HOW TO GRILL LETTUCE + SIMPLE GRILLED ROMAINE SALAD RECIPE

Steps:

• Make sure grates of grill are clean and turn to medium high.
• Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with 1/4 teaspoon kosher salt.
• Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.
• Remove from grill. Sprinkle with a touch more salt and 4 grinds of fresh black pepper for each half, drizzle with remaining olive oil. Then squeeze fresh lemon juice over each half.
• Use a grater to shave LOTS of fresh parmesan on each halve. Or, another great way to serve it is by crumbling blue cheese and bacon over the top. I also like to chop the grilled romaine heads up, then toss with homemade ranch dressing and sourdough croutons. If you'd like to make it vegan, my 5-Minute Vegan Salad Dressing is so good it's drinkable, and would be an excellent way to finish the grilled lettuce.

WW GRILLED ROMAINE SALAD

Steps:

• Preheat grill.
• Cut romaine in half lengthwise. Combine dressing and garlic, brush cut sides with 1/4 cup dressing mixture. Sprinkle pepper over lettuce.
• Grill lettuce, cut sides down, over medium heat 5 minutes or until lettuce is lightly charred.
• Drizzle remaining 1/4 cup dressing mixture evenly over grilled lettuce; top with Parmesan cheese.

GRILLED ROMAINE SALAD

Steps:

• Preheat the grill.
• Brush the olive oil over the flat side of the romaine lettuce.
• Place on the grill (it should be screaming hot) along with the lemon flat sides down.
• Cook for about 5 minutes or until you see grill marks.
• Remove from the grill and place on a serving platter.
• Sprinkle the malden salt over the lettuce.
• Serve with a squeeze of lemon and/or AvocadoCaesar Dressing (optional).

GRILLED ROMAINE SALAD WITH BLUE CHEESE

Steps:

• Preheat the grill to medium.
• For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.
• In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.
• On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.
• Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.

BROILED "GRILLED" ROMAINE SALAD

Steps:

• For the dressing, finely grate the garlic into a jar, add the remaining dressing ingredients and shake vigorously until a dressing forms. Set this aside.
• Put your oven on the "high" broil setting.
• Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. Brush each side with a light coating of olive oil.
• Place the romaine hearts on a parchment lined baking sheet and broil for 2 minutes, then flip and broil the other side for 2 minutes. Keep an eye on them, this happens quickly. But they should come out looking slightly charred.
• While the romaine is broiling, crumble the cheese, chop the walnuts and slice the shallot into thin pieces.
• Once the romaine is out of the oven, use tongs to place the hearts on a serving platter.
• Top generously with the walnuts, cherries, cheese and shallot. Add salt and pepper to taste and then top with the dressing.
• Chop and serve!

GRILLED ROMAINE STEAK SALAD

Steps:

• Light grill and set up for direct high heat.
• Mix seasoning ingredients together and coat both sides of steak with steak seasoning.
• Cook steaks over direct heat, for 3 minutes on each side. Rotate steaks 90 degrees after 90 seconds on each side, remove from grill, and let rest.
• Slice 1/2 of a medium red onion as thin as possible, set aside.
• Slice grape tomatoes in half, set aside.
• Remove any limp leaves from each head of Romaine and trim the end. Rinse, clean, and dry the lettuce.
• Slice hard boiled eggs.
• Slice lettuce in half lengthwise. Drizzle cut side of lettuce with olive oil and sprinkle with salt.
• Put lettuce on grill over direct high heat searing for 2 minutes, rotating 90 degrees every 30 seconds.
• Remove lettuce from grill and plate, seared side up.
• Thinly slice steak in 1/4 inch slices.
• To lettuce, add sliced red onions, sliced eggs, sliced grape tomatoes, sliced steak, crumbled blue cheese, and dressing. Top with freshly ground black pepper, dressing, and serve.

GRILLED TOMATO AND CAESAR SALAD

Steps:

• For the salad: Heat a grill or grill pan over medium heat.
• Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
• For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
• Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

GRILLED ROMAINE SALAD

Steps:

• Preheat a grill to medium-high.
• Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
• Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

COFFEE MATE HOME

Steps:

• Preheat grill to medium. Brush cut side of lettuce with oil.
• Place lettuce cut-side-down on grill and close lid. Grill for 1 to 3 minutes or until lettuce is slightly wilted. If desired, grill lemon cut-side-down for 1 minute or until grill marks appear.
• To serve, drizzle dressing over lettuce. Squeeze with grilled lemon. Season with pepper. Serve with croutons.

GRILLED ROMAINE SALAD

Steps:

• Heat the grill or a stove top grill pan to a medium heat. While the grill heats up, mix the garlic, olive oil, and salt and pepper in a little cup. Brush or spoon the oil mixture to the cut side of the lettuce. This isn't the fucking dressing, so go easy. Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred but not all fucking limp SO PAY ATTENTION. When they look good, put em on a plate and let them cool for a minute. When you're ready to serve those charred motherfuckers, drizzle some dressing over the hearts and top with all the herbs and shit you picked out, then crack over some more pepper.