GRILLED ROMAINE SALAD
Take the classic wedge salad to the grill and serve up charred romaine topped with bacon and blue cheese.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare an outdoor grill for medium heat.
- Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
- Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
- Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.
GRILLED CAESAR SALAD / GRILLED ROMAINE
Yes! The romaine is grilled to char and just wilt for yummy flavor! For a complete meal top with grilled chicken.
Provided by Rita1652
Categories Greens
Time 9m
Yield 2 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 169.2, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 229, Carbohydrate 13.9, Fiber 6.8, Sugar 4.3, Protein 4.6
GRILLED ROMAINE SALAD
For a great tasting salad, try this recipe on the grill! Add any dressing of your choice to complete the dish.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
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.
GRILLED ROMAINE SALAD WITH SMOKEY CHIPOTLE CASHEW DRESSING
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill or grill pan to medium heat.
- Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth.
- Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions.
WW GRILLED ROMAINE SALAD
Make and share this Ww Grilled Romaine Salad recipe from Food.com.
Provided by RoswellRecipeReader
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
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
Enjoy the beautiful weather with a crisp, delicious romaine salad, which is perfect for entertaining or savouring solo. Add a delightful seasonal twist with fresh veggies perfectly grilled on a natural gas grill. This tasty recipe from renowned chef Rob Rainford makes it easy to see why so many top chefs prefer cooking with natural gas. It's more even, direct and precise heat bumps up the flavour and makes grilling a breeze.
Provided by maryjjohnson34
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender to make vinaigrette. Purée until smooth.
- Preheat grill. You need a medium-high temperature of around 350°F (180°C). Prep grill for cooking over direct heat.
- Drizzle a small amount of vinaigrette over the romaine lettuce in a large bowl. Place lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute, or until lightly charred. Remove from grill and place on a serving platter.
- Toss avocados and tomatoes with a small amount of remaining vinaigrette in the same bowl. Place on grill, arranging avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened.
- Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce.
- Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.
Nutrition Facts : Calories 212.5, Fat 16.8, SaturatedFat 3.4, Cholesterol 8.3, Sodium 247.1, Carbohydrate 12.1, Fiber 7.2, Sugar 3.7, Protein 6.9
GRILLED ROMAINE SALAD
When I told my friends that one of the best ways to eat salad is to grill it, they thought I was a little nutz. Till they tried it! The grilled flavor is easily imparted to the salad and the cheese and walnuts imbue a woodsy flavor. Great with grilled meats.
Provided by gamtnmike
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix vinegar, salt, pepper, and garlic.
- Slowly stir in oils and 1 oz. of the cheese.
- Stir thoroughly but do not over mix.
- Set aside.
- Preheat gas or charcoal grill to high.
- Wash and dry both heads of Romaine.
- Cut each head in half lengthwise. Leave the leaves attached to the stalk so that the leaves remain attached at the ends.
- Use a pastry brush or spray bottle to baste the romaine halves with olive oil. Use enough to coat the leaves but do not soak.
- Salt and pepper Romaine halves to taste.
- Place Romaine halves on heated grill and close cover. Turn after 4 to 5 minutes. Grill for additional 4 or 5 minutes. When removed from grill the Romaine should be wilted, and only slightly charred on the ends.
- Place Romaine half on serving plate, cut side up. Drizzle ¼ of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
- Serve warm.
Nutrition Facts : Calories 535, Fat 50.8, SaturatedFat 10.8, Cholesterol 21.3, Sodium 711.7, Carbohydrate 14.2, Fiber 8.6, Sugar 4.7, Protein 11.9
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- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
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