Grilled Romaine Salad with Herb Dressing

Summer is coming to a close but with the high temps out here in AZ we will be grilling well into October!  So here is a question for you, ever use your grill to make a salad?  This recipe for Grilled Romaine Salad with Herb Dressing will hands down be your new favorite salad.

If you haven’t grilled lettuce before, I don’t blame you!  The though alone was pretty nerve wracking to me.  How could lettuce that was grilled even taste good, but let me tell you.  Grilled Romaine is both hot and crisp, with charred ruffled edges. Tender on the outside, but still has crunch to give.  Top it off with a drizzle of this creamy herb dressing, some shaved Parmesan and toasted pine nuts resulting in one tasty salad.  Super tasty and super simple to make, in less than 10 minutes!

In order to incorporate some serious flavor into grilled lettuce it is imperative to brush both sides with an olive oil and vinegar mixture.  I used Oil & Vinegar’s Bonsecco EVOO and Garden Herb Vinegar to ever so slightly infuse those tender lettuce leaves with serious flavor.  Bonsecco EVOO has a rich fruity flavor while the Garden Herb Vinegar is a white wine vinegar mixed with green herbs, basil, rosemary, thyme, garlic and parsley.  Perfect for an herbaceous salad and coordinated dressing.

This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.

 

Tips for perfectly grilled Romaine lettuce:

1. Most important: slice the head of lettuce VERTICALLY, think lengthwise. This keeps the leaves connected to the core, thus your leaves staying together, firm and ready to grill.
2. Make sure your grill grates are clean, and brush them with a little EVOO.
3. Turn that grill up to medium high. This will give the lettuce those beautiful sear marks.

Stop second guessing a grilled salad and try this recipe for Grilled Romaine with Herb Dressing.  You will not be disappointed.

As with all my recipe posts containing Oil & Vinegar products they generously offer my followers 20% off any in store or online purchase.  So if you would like to try the products used in this recipe click on the ingredient links or go to Oil & Vinegar and use code Simple20 at check out!

Enjoy!

 

Ingredients:

For the Salad:

• 2 hearts of romaine, sliced lengthwise
• 3 T Oil & Vinegar Bonsecco Extra Virgin Olive Oil
• 2 T Oil & Vinegar Garden Herb Vinegar
• Parmesan cheese shaved
• ¼ Cup Toasted pine nuts

 

For the Dressing:

• ½ Cup Plain Greek Yogurt
• ¼ Cup Oil & Vinegar Garden Herb Vinegar
• 1 T Lemon Juice
• Salt and pepper to taste
• Water to thin out dressing to desired consistency

Instructions:

Turn on grill to high.  Mix the olive oil and vinegar together in a small bowl.  Take the halved hearts of romaine and brush on the oil and vinegar mixture.

Place on grill cut side down and grill on each side 1 minute to a minute and a half on each side.  Long enough to get a nice sear/grill mark on the lettuce.  Be sure not to over grill or your lettuce will be completely mushy.  Remove from grill and place on a serving platter.

In a small mixing bowl whisk together all dressing ingredients until incorporated.

Toast pine nuts by placing in a skillet over med to high heat stirring for about 3-5 minutes until lightly browned.

Drizzle dressing over the grilled romaine.

Top with shaved Parmesan and toasted pine nuts.

Pin this recipe for Grilled Romaine Salad with Herb Dressing to your favorite Grilling or Salad Pinterest page for later!