If you haven’t had grilled romaine before, I am sure you think it may be a strange concept. I felt the same way before I tried it, and assumed heat would equal some sad and soggy romaine leaves. Grilling on a high heat however chars the outside while the leaves stay intact and crisp, giving it the best smoky flavor. This is a recipe you will want on repeat all summer long.
Grilled Romaine Lemon Caesar Salad
Prep time
Cook time
Total time
Serves: 2-4
Ingredients
- For the dressing:
- ¼ cup greek yogurt
- 6 tablespoons olive oil
- 2 tablespoons freshly grated parmesan
- 1 lemon, juiced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- ½ to 1 tablespoons water
- For the breadcrumbs:
- Olive oil
- ½ cup panko bread crumbs
- 1 lemon, zested
- 4 tablespoons freshly grated parmesan
- For the romaine:
- 2 large heads romaine, washed
- Olive oil
- 1 lemon, cut in half (optional)
Instructions
- To make the dressing, whisk or blend together yogurt, olive oil, parmesan, lemon juice, and garlic. Season with salt and pepper. Add a small amount of water to thin slightly to desired consistency.
- To make the breadcrumbs, heat enough olive oil to coat the bottom of a medium pan over medium-high heat. Add breadcrumbs and cook, stirring frequently, until mostly golden brown, about 2-3 minutes. Add lemon zest and stir to combine. Remove from heat. Season with freshly ground pepper. Stir in parmesan when breadcrumbs are no longer hot.
- To make the grilled romaine, using a sharp knife, split romaine down the middle lengthwise. Cut about 1-2 inches of the loose leafy top part off and trim the browned part of stem at the base, being careful to ensure romaine leaves stay attached.
- Heat grill to a high heat. Drizzle romaine with olive oil to lightly coat and season with salt and freshly ground black pepper. When the grill is hot, add romaine and lemon (if using), and grill, about 2 minutes or so per side, until slightly charred. Remove from heat.
- To serve, top grilled romaine with dressing and breadcrumbs. Serve grilled lemon on the side.
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