Grilled Romaine Salad With Jalapeno Ranch Isabel Eats Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. flip and grill for 2 more minutes. remove from grill. sprinkle with a touch more salt and 4 grinds of fresh black pepper for each half, drizzle with remaining olive oil. then squeeze fresh lemon juice over each half. Preheat an outdoor grill for high heat, and lightly oil the grate. brush each romaine lettuce half with 1 2 teaspoon olive oil. cook romaine hearts, cut side down, on the preheated grill until the cut side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. transfer lettuce, cut side up, to a platter.
Grilled Romaine Lettuce Salad Recipes Dressing: whisk together all dressing ingredients and set aside. grill: preheated grill to medium high. place romaine cut side down on the grill and cook for 3 to 5 minutes, or until charred in spots. flip and cook for 1 more minute. assemble: serve romaine hearts whole or chopped, topping with parmesan and dressing. Remove any wilted or browned leaves. cut each lettuce head lengthwise in half. in a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and pepper. brush the dressing over the lettuce on all sides, making sure to get the dressing between the leaves as much as possible. Add the romaine to the grill, cut side down and cook 2 to 3 minutes or just until lightly charred. remove the lettuce and lemons from the grill. arrange the lettuce cut side up on a serving plate. drizzle with dressing, sprinkle with croutons and squeeze the grilled lemon over top. sprinkle with parmesan cheese and serve. Cook for 3 minutes, then flip and sprinkle the parmesan cheese on top of the romaine hearts. grill for an additional 2 3 minutes. remove the romaine from the grill and place on a large platter. place the yogurt, mint, dill, red wine vinegar, olive oil, sea salt, and pepper in a small bowl and whisk to combine.
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