GRILLED ROMAINE SALAD
Grilled romaine salad will be your ‘go-to’ summer side dish. Grilled lettuce becomes smoky, tender, and delicious.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Starters - Starters
- Method: Grill
- Cuisine: American
Ingredients
For the dressing:
- ⅓ cup mayonnaise
- 1 clove garlic, grated
- Zest and juice of ½ lemon
- ¼ teaspoon anchovy paste
- ¼ cup grated parmesan cheese
- Freshly ground black pepper
For the salad:
- 2 medium heads of romaine lettuce, cut in half lengthwise
- Olive oil
- One medium lemon, cut in half
- Diced tomato
- 8 slices bacon, cooked crisp and crumbled
- Shaved parmesan cheese, for garnish
Instructions
Make the dressing.
In a wide mouth mason jar with an immersion blender or a whisk and mixing bowl, combine the mayonnaise, garlic, lemon juice and zest, anchovy paste, parmesan cheese, and black pepper. Whisk or blend well to combine.
If the dressing is too thick, add a bit of water or milk to reach the desired consistency.
Cover tightly and chill for at least 20 minutes.
Make the salad.
Preheat your grill to medium-high.
Brush the cut side of the romaine lettuce with olive oil.
Place the lettuce cut side down on the grill.
Grill for 3-4 minutes and then turn.
Repeat on the other side before transferring to a serving platter.
Squeeze the lemon over the lettuce.
Top the romaine with tomato, bacon, a drizzle of dressing, and a sprinkle of parmesan cheese.
Serve with extra dressing on the side.
Find it online: https://eatsbythebeach.com/grilled-romaine-salad/