Home » Salads » Grilled Romaine Lettuce with Parmesan Vinaigrette

Grilled Romaine Lettuce with Parmesan Vinaigrette

Grilled Romaine Lettuce with Parmesan Vinaigrette

Elevate your salad game with a stunning twist on a classic favorite: Grilled Romaine Lettuce with Parmesan Vinaigrette! This dish is not just a side; it’s a showstopper that brings a smoky flavor and a delightful crunch to your table. In just 15 minutes, you can transform humble romaine into a gourmet experience that will have your guests raving. Perfect for summer barbecues or a quick weeknight dinner, this recipe combines the rich taste of grilled greens with a zesty Parmesan vinaigrette that’s simply irresistible. Ready to impress? Let’s dive into this easy-to-follow recipe!

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 2 heads romaine lettuce
  2. 1/4 cup olive oil
  3. 1/4 cup grated Parmesan cheese
  4. 2 tablespoons red wine vinegar
  5. 1 teaspoon Dijon mustard
  6. Salt and pepper to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
  2. Prepare the romaine lettuce by trimming the stem end, keeping the core intact to hold the leaves together. Slice each head of romaine lettuce lengthwise, keeping the halves connected at the base.
  3. Brush the cut sides of the romaine halves generously with olive oil. Season with salt and freshly ground black pepper.
  4. For the Parmesan vinaigrette, whisk together red wine vinegar, Dijon mustard, remaining olive oil, half of the grated Parmesan cheese, salt, and pepper in a small bowl until well combined.
  5. Place the romaine halves cut-side down on the hot grill. Grill for 2-3 minutes until char marks appear and the lettuce begins to wilt slightly, but remains crisp.
  6. Remove the grilled romaine from the heat and transfer to a serving platter, cut-side facing up.
  7. Drizzle the Parmesan vinaigrette over the warm grilled lettuce, ensuring even coverage.
  8. Sprinkle the remaining Parmesan cheese over the top of the lettuce.
  9. Serve immediately while the lettuce is still warm, enjoying the contrast of charred edges and crisp interior.

Tips

  1. Choose Fresh Romaine: Look for crisp, vibrant heads of romaine without any brown spots. Fresh lettuce will enhance the flavor and texture of your dish.
  2. Preheat the Grill: Make sure your grill is hot enough before adding the romaine. A medium-high heat (400-450°F) will give you those beautiful char marks and a nice smoky flavor.
  3. Oil the Grill Grates: To prevent sticking, clean and oil the grill grates before grilling. This will help you achieve perfect grill marks without tearing the lettuce.
  4. Don’t Overcook: Grill the romaine just until charred (about 2-3 minutes). You want the leaves to wilt slightly while still maintaining their crispness.
  5. Customize the Vinaigrette: Feel free to tweak the Parmesan vinaigrette! Add minced garlic or a pinch of red pepper flakes for extra flavor.
  6. Serve Immediately: This dish is best enjoyed warm. Serve it right off the grill to keep the romaine crisp and the vinaigrette fresh.
  7. Pair with Proteins: Grilled romaine makes a fantastic side for grilled chicken, steak, or shrimp, turning your meal into a complete feast.

Nutrition Facts

Calories: 120kcal

Carbohydrates: 2g

Protein: 3g

Fat: 11g

Saturated Fat: g

Cholesterol: 5mg

Pin Recipe Share Email

Share this:

Leave a Comment