Saturday, June 2, 2012

Grilled Romaine Salad

What is it about summer that makes you want to stand in front of a hot Weber and grill...everything!! This is always the first thing Ryan and I do when the weather warms up in NC. We stock up on charcoal and fill our refrigerator with meats, vegetables, pizza dough and even fruits for the grill. One of our favorite grill recipes is a grilled romaine salad.

Grilled Romaine Salad | www.kettlercuisine.com

Possibly the quickest and easiest salad with the most flavor! If we are grilling a meat we always have this as a side to help reduce the dirty dish load. This salad is so versatile and great for cleaning out your fridge! I usually never use the same toppings, but my favorites are roasted red peppers, Parmesan, olive oil, salt and pepper.

Grilled Romaine Salad | www.kettlercuisine.com

Another great thing about this salad is that it doesn't need a dressing. The lettuce gets so much flavor from the charcoal. However, a little drizzle of olive oil is nice to moisten up the lettuce a bit.

Above all else, remember the rules for grilling: Rule #1, pour yourself a cocktail!


Grilled Romaine Salad | www.kettlercuisine.com
Mint Julep using mint from my garden!


Grilled Romaine Salad

Yields: 4 salads
Prep Time: pretty much nothing!
Cook Time: 3-5 minutes

2 Romaine heads, cut in half lengthwise

Olive oil
Parmesan cheese, grated
Salt and Pepper
Favorite toppings

Prepare a grill to medium heat (or if cooking something else on higher heat, use the outer edges of the grill to cook the romaine hearts). Slice the romaine hearts in half, lengthwise and spray with olive oil spray (lightly). Grill the romaine halves on medium heat or on the outer edge of the grill for 2-3 minutes per side. The goal is to get a slight grill mark on the lettuce, but still keep it's crispness. 


Remove from the grill and drizzle with olive oil, salt, pepper and your favorite toppings. Serve immediately. 

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