Best 9 Grilled Romaine Salad Recipes

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Grilled romaine salad is a delightful and healthy dish that combines the smoky flavor of grilled romaine lettuce with a variety of fresh and flavorful ingredients. This salad is a perfect appetizer or side dish for any occasion, and it can be easily customized to suit your taste preferences. Some variations include adding grilled chicken or shrimp for a protein boost, or using different types of dressing, such as a creamy Caesar dressing or a tangy vinaigrette. Whether you're a seasoned griller or a beginner, this grilled romaine salad is sure to impress your friends and family. So fire up your grill and get ready to enjoy this delicious and versatile dish!

In this article, you'll find three variations of grilled romaine salad:

- Grilled Romaine Salad with Grilled Chicken: This classic combination features tender grilled chicken, crispy romaine lettuce, and a creamy Caesar dressing.

- Grilled Romaine Salad with Shrimp: This light and flavorful salad combines succulent shrimp, grilled romaine lettuce, and a tangy vinaigrette.

- Grilled Romaine Salad with Avocado and Feta: This vegetarian salad features creamy avocado, tangy feta cheese, and a balsamic vinaigrette.

No matter which variation you choose, you're sure to enjoy this delicious and healthy grilled romaine salad. So gather your ingredients, fire up the grill, and let's get started!

Let's cook with our recipes!

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

Provided by JGLOTZ

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 14

½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
  • In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
  • Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
  • Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g

GRILLED ROMAINE SALAD WITH SPICY CAESAR DRESSING



Grilled Romaine Salad with Spicy Caesar Dressing image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 17

1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
1 teaspoon pureed canned chipotles
1 teaspoon Worcestershire sauce
Few drops of hot pepper sauce
1 tablespoon fresh lime juice
1 teaspoon capers
5 anchovy fillets
8 cloves garlic
1 cup olive oil
2 tablespoon red wine vinegar
Salt and freshly ground pepper
24 romaine leaves
3 tablespoons olive oil
2 - ounce piece of parmesan cheese, shaved
Grilled croutons

Steps:

  • Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
  • Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

GRILLED ROMAINE CAESAR SALAD



Grilled Romaine Caesar Salad image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 20

1/2 seeded hoagie roll, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon Miss Brown's House Seasoning, recipe follows
1/4 cup mayonnaise
1 teaspoon Creole or Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly grated Parmesan
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 head romaine, halved lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
  • For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
  • For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING



Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing image

Provided by Chris Schlesinger

Categories     Salad     Side     Fourth of July     Quick & Easy     Backyard BBQ     Lunch     Parmesan     Avocado     Corn     Grill     Grill/Barbecue     Lettuce     Chile Pepper     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
  • Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
  • Peel avocados and thinly slice. Cut corn kernels from cobs.
  • Toss romaine with dressing and serve topped with avocado and corn.

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

For a great tasting salad, try this recipe on the grill! Add any dressing of your choice to complete the dish.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup plus 3 tablespoons olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon dill weed
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
6 green onions
4 plum tomatoes, halved
1 large cucumber, peeled and halved lengthwise
2 romaine hearts

Steps:

  • In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ORANGE AND BLUE CHEESE GRILLED ROMAINE SALAD



Orange and Blue Cheese Grilled Romaine Salad image

Provided by Claire Robinson

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 romaine hearts, halved lengthwise through the core
Lemon flavored olive oil
Kosher salt and freshly cracked black pepper
1/2 cup crumbled blue cheese (recommended: Shropshire)
1 navel orange
1/2 small shallot, sliced

Steps:

  • Preheat a grill pan over high heat.
  • Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese.
  • With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine.
  • Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.

Nutrition Facts : Calories 131 calorie, Fat 8 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING



ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING image

Categories     Salad     Vegetable

Yield 4 servings

Number Of Ingredients 9

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

Saw this on a Food Network show called "Guy's Big Bite. It looked so good, I had to try it. The mix of flavors is wonderful!

Provided by Dragonfly AZ

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

6 heads romaine lettuce hearts
1/2 lb bacon
1 small red onion, diced
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup blue cheese, crumbles
fresh ground black pepper

Steps:

  • Cut bacon into small pieces.
  • Add 1 Tbs olive oil to a large skillet on med-high heat.
  • Add bacon to the pan. When it has started to cook and render down, add onions.
  • Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
  • Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.
  • Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
  • Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
  • Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
  • Sprinkle blue cheese over lettuce.
  • Add the black pepper to taste.
  • Serve immediately.

WW GRILLED ROMAINE SALAD



Ww Grilled Romaine Salad image

Make and share this Ww Grilled Romaine Salad recipe from Food.com.

Provided by RoswellRecipeReader

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

2 romaine lettuce hearts
1/2 cup light Italian dressing, divided (such as Ken's northern italian dressing with basil and romano cheese)
2 garlic cloves, crushed
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh parmesan cheese, grated

Steps:

  • Preheat grill.
  • Cut romaine in half lengthwise. Combine dressing and garlic, brush cut sides with 1/4 cup dressing mixture. Sprinkle pepper over lettuce.
  • Grill lettuce, cut sides down, over medium heat 5 minutes or until lettuce is lightly charred.
  • Drizzle remaining 1/4 cup dressing mixture evenly over grilled lettuce; top with Parmesan cheese.

Tips for Grilling Romaine Salad:

  • Use high-quality romaine lettuce: Look for romaine lettuce that is crisp, green, and has tightly packed leaves.
  • Cut the romaine lettuce into quarters or halves: This will help the lettuce cook evenly on the grill.
  • Brush the romaine lettuce with olive oil: This will help prevent the lettuce from sticking to the grill grates.
  • Season the romaine lettuce with salt and pepper: You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Grill the romaine lettuce over medium-high heat: Cook the lettuce for 2-3 minutes per side, or until it is slightly wilted and charred.
  • Serve the grilled romaine lettuce immediately: You can top the lettuce with your favorite salad dressing, grilled vegetables, or protein.

Conclusion:

Grilled romaine salad is a delicious and healthy dish that can be enjoyed as a main course or side dish. It is a great way to use up leftover romaine lettuce, and it is also a good source of vitamins and minerals. If you are looking for a new and exciting way to prepare romaine lettuce, be sure to try grilling it. You won't be disappointed!

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