Grilled Romaine Salad Recipe

Name: Grilled Romaine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 mL olive oil; 15 mL balsamic vinegar; 15 mL Dijon mustard; 15 mL fresh lemon juice; 4 anchovy fillets, coarsely chopped; 2 cloves garlic, coarsely chopped; 1 Dash of hot sauce, such as Tabasco; 1 Dash of Worcestershire sauce; 1 Kosher salt and freshly ground black pepper to taste; 2 hearts romaine lettuce, halved lengthwise; 2 firm avocados, halved and pitted, skin left; 500 mL cherry tomatoes; 60 g wedge fresh parmesan, shaved; 15 mL thinly sliced fresh basil

Servings: persons

60 mL olive oil
15 mL balsamic vinegar
15 mL Dijon mustard
15 mL fresh lemon juice
4 anchovy fillets, coarsely chopped
2 cloves garlic, coarsely chopped
1 Dash of hot sauce, such as Tabasco
1 Dash of Worcestershire sauce
1 Kosher salt and freshly ground black pepper to taste
2 hearts romaine lettuce, halved lengthwise
2 firm avocados, halved and pitted, skin left
500 mL cherry tomatoes
60 g wedge fresh parmesan, shaved
15 mL thinly sliced fresh basil

1
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. Puree until smooth.
2
Preheat grill. You need a medium-high temperature of around 350u00b0F (180u00b0C). Prep grill for cooking over direct heat.
3
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.
4
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.
5
Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce.
6
Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 60 mL olive oil, 15 mL balsamic vinegar, 15 mL Dijon mustard, 15 mL fresh lemon juice, and more.

Yes, Grilled Romaine Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Romaine Salad

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