Grilled Romaine Salad Recipe

Name: Grilled Romaine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads romaine lettuce; olive oil, for basting; ¾ cup pecan pieces (toasted in toaster oven or on stove top); 3 ounces gorgonzola, crumbles (blue cheese will work); salt and pepper; ¼ cup red wine vinegar; 1 ounce gorgonzola (blue cheese will work); ½ teaspoon salt; ½ teaspoon pepper; 1 garlic clove, finely minced; ¼ cup extra virgin olive oil; ¼ cup peanut oil or ¼ cup walnut oil

Servings: persons

2 heads romaine lettuce
olive oil, for basting
¾ cup pecan pieces (toasted in toaster oven or on stove top)
3 ounces gorgonzola, crumbles (blue cheese will work)
salt and pepper
¼ cup red wine vinegar
1 ounce gorgonzola (blue cheese will work)
½ teaspoon salt
½ teaspoon pepper
1 garlic clove, finely minced
¼ cup extra virgin olive oil
¼ cup peanut oil or ¼ cup walnut oil

1
In a small bowl mix vinegar, salt, pepper, and garlic.
2
Slowly stir in oils and 1 oz.
3
of the cheese.
4
Stir thoroughly but do not over mix.
5
Set aside.
6
Preheat gas or charcoal grill to high.
7
Wash and dry both heads of Romaine.
8
Cut each head in half lengthwise.
9
Leave the leaves attached to the stalk so that the leaves remain attached at the ends.
10
Use a pastry brush or spray bottle to baste the romaine halves with olive oil.
11
Use enough to coat the leaves but do not soak.
12
Salt and pepper Romaine halves to taste.
13
Place Romaine halves on heated grill and close cover.
14
Turn after 4 to 5 minutes.
15
Grill for additional 4 or 5 minutes.
16
When removed from grill the Romaine should be wilted, and only slightly charred on the ends.
17
Place Romaine half on serving plate, cut side up.
18
Drizzle 1/4 of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
19
Serve warm.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 heads romaine lettuce, olive oil, for basting, ¾ cup pecan pieces (toasted in toaster oven or on stove top), 3 ounces gorgonzola, crumbles (blue cheese will work), 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.

That's it — enjoy your meal!

Grilled Romaine Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions