Imagine a salad that's not just a side dish, but a show-stopping culinary experience that will make your taste buds dance with delight! Our Grilled Romaine Hearts with Figs, Pear, and Manchego is a revolutionary recipe that takes the humble salad from boring to extraordinary. By introducing a simple grilling technique, we unlock a world of smoky, caramelized flavors that will make you forget everything you thought you knew about salads.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 romaine hearts, halved lengthwise
- 1 cup fresh figs, quartered
- 1 pear, thinly sliced
- 1/2 cup manchego cheese, shaved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic glaze
Instructions
- Begin by preparing all your ingredients. Rinse the romaine hearts under cold water and pat them dry with a clean kitchen towel. Cut each romaine heart in half lengthwise, ensuring that the leaves stay intact.
- Next, wash the fresh figs gently and quarter them. Set aside. Then, take the pear, remove the core, and slice it thinly. You can leave the skin on for added texture and flavor.
- In a small bowl, mix 2 tablespoons of olive oil with a pinch of salt and pepper to taste. This will be used to brush the romaine hearts before grilling.
- Preheat your grill or grill pan over medium-high heat. If using a grill, ensure that the grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, brush the cut sides of the romaine hearts with the olive oil mixture. Place the romaine halves cut-side down on the grill. Grill for about 2-3 minutes, or until you see nice grill marks and the leaves begin to wilt slightly.
- While the romaine is grilling, prepare the serving platter. Arrange the quartered figs and sliced pear on the platter, creating a beautiful display.
- After 2-3 minutes, carefully flip the romaine hearts and grill for an additional 1-2 minutes on the other side. The romaine should be slightly charred but still crisp.
- Once grilled, remove the romaine from the grill and place it on the serving platter alongside the figs and pear. Sprinkle the shaved Manchego cheese over the top of the salad.
- Finally, drizzle the balsamic glaze over the entire dish for a sweet and tangy finish. Season with additional salt and pepper if desired.
- Serve immediately while the romaine is warm, and enjoy your Grilled Romaine Hearts with Figs, Pear, and Manchego!
Tips
- Choose firm, fresh romaine hearts with crisp leaves for the best grilling results.
- Pat romaine completely dry before grilling to ensure perfect char marks.
- Use a very hot grill or grill pan to achieve quick, beautiful caramelization.
- Grill romaine for just 2-3 minutes to maintain a crisp texture and prevent wilting.
- Use high-quality olive oil and balsamic glaze for maximum flavor impact.
- Serve immediately after grilling to enjoy the optimal temperature and texture.
- For a smoky variation, try adding a sprinkle of smoked sea salt before serving.
- Select ripe but firm figs and pears for the best flavor and presentation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
