Move over, Caesar! This Grilled Romaine Salad is loaded with flavor and is naturally gluten-free!
One reason I shy away from Caesar salad is that it isn’t the same without croutons. Sure, I can buy gluten-free croutons or make them from scratch, but I never seem to get around to it. Since I love to have a salad alongside grilled meat, I found the perfect compromise to my crouton dilemma: grilled romaine salad.
If you have never grilled romaine lettuce or other salad greens, you have no idea what you’re missing. I know it sounds odd at first, but it’s absolutely worth a try. My initial thought about grilling romaine was that it would wilt too much and taste funny. Wow, was I wrong!
The edges of the lettuce char oh-so-slightly, and the minor wilting gives romaine a new depth of flavor. The resulting salad is not soft or soggy—I consider it perfection. You can also grill the lemon halves alongside the romaine to further intensify the salad’s flavor.
Is Grilled Romaine Salad Healthy?
Yes, this salad is healthy! I like a healthy salad that doesn’t need a lot of dressing, making this grilled romaine salad the perfect choice. The only oil used is for brushing the romaine before grilling. The lemon juice, black pepper, freshly-grated Parmesan cheese, and sunflower or pumpkin seeds provide enough flavor to eliminate the need for additional salad dressing. Compared to the traditional iceberg lettuce, romaine has more vitamins and minerals, and the seeds and cheese in this recipe even offer some protein.
How To Make Perfectly-Grilled Romaine
The key to grilling anything, especially vegetables, is to start with a clean grill. If your grill grates have leftover charred bits on them, that char will transfer to your cooked food. Romaine has a delicate flavor; you do not want to ruin it by cooking it on a dirty grill grate.
The second thing to remember is to keep the stem intact when slicing your romaine into two halves. The stem holds the romaine leaves together during grilling. Another not-so-minor detail: do not be stingy with the olive oil when brushing the heads before cooking. The oil and kosher salt will help bring out the delectable flavor in the romaine, ensuring a delicious salad.
INGREDIENTS
- 2 heads romaine lettuce, halved lengthwise
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 lemon, halved
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Toasted sunflower seeds or pepitas, for garnish
INSTRUCTIONS
Prep
Preheat grill and clean grates.
Grill
Season, brush with oil, and grill romaine halves.
Serve
Add lemon, pepper, seeds or pepitas, and Parmesan.
Devour!
How To Make Ahead And Store
To prep in advance, wash and dry the romaine head and remove the outer leaves. You can halve the romaine head and store it in a plastic bag in your refrigerator for up to 24 hours before salting and grilling. Grilled romaine salad is one of those meals you want to cook right before serving. The romaine does not hold up well after grilling and should be consumed immediately.
Serving Suggestions
While grilled romaine salad is an ideal light meal on its own, you can also serve it as an appetizer or alongside any protein, eliminating the need for additional vegetables. I enjoy eating soup and salad together, and some of my favorite pairings with the grilled romaine salad include Spinach Tortellini Soup (I use GF tortellini in mine), Poblano Soup (you can even grill the poblanos instead of roasting in the oven), and Pinto Bean Soup.
Since you’re grilling the romaine anyway, I recommend serving the salad with Vietnamese Grilled Chicken or Grilled Pork Tenderloin. Grilled fruit is a perfect dessert, with some of my favorites being pineapple, pears, and this Grilled Peaches Recipe.
Recipe
Ingredients
- 2 heads romaine lettuce halved lengthwise
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 lemon halved
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Toasted sunflower seeds or pepitas for garnish
Instructions
- Preheat your grill to medium-high heat, ensuring the grates are clean.
- Brush the romaine lettuce halves with olive oil and sprinkle with kosher salt. Place them cut side down on the grill. Grill for about 3 minutes, then flip and grill for an additional 1-2 minutes until charred and slightly wilted.
- Remove the grilled romaine from the grill. Squeeze fresh lemon juice over each half and sprinkle with black pepper and grated Parmesan cheese.
- Sprinkle on pepitas or sunflower seeds and serve immediately with extra lemon wedges on the side if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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