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Grilled Romaine Salad

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Serves: 8

Preparation Time: 10 min

Cooking Time: 11 min

What You'll Need:
  • 4 romaine lettuce bunches
  • 1 small red onion
  • 2 tablespoons olive oil
  • Nonstick cooking spray
  • Butter-Chive Dressing (see note)
  • 1/2 cup freshly shaved Parmesan cheese
  • Kosher salt and freshly ground pepper to taste
What To Do:
  1. Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.

  2. Coat cold grill rack evenly with nonstick cooking spray. Preheat the grill to medium heat (300 degrees to 350 degrees). Grill onion wedges, covered, 3 to 4 minutes on each side or to desired degrees of doneness. Remove onion wedges from grill.

  3. Place romaine halves cut-sides down on grill. Grill, uncovered, 2 to 3 minutes or just until wilted.

  4. Divided grilled lettuce cut-sides up evenly among serving plates. Top each with 1 onion wedges (separate into slices, if desired), and drizzle with dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.

Notes

For the Buttermilk-Chive Dressing, stir together 1-1/4 cups of refrigerated Ranch dressing with 2 tablespoons of chopped fresh chives. Store dressing in the refrigerator up to 3 days. Makes 1-1/4 cups.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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