A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.
1 large head romaine lettuce, trimmed and halved lengthwise
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
1/4 cup canola mayonnaise
1 1/2 teaspoons chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon water
2 garlic cloves, minced
How to Make It
Preheat grill to medium-high heat.
Brush cut sides of lettuce evenly with oil. Place lettuce, cut sides down, on a grill rack coated with cooking spray, and grill for 2 minutes. Remove from heat; cut each lettuce half lengthwise in half again to form 4 quarters. Sprinkle cut sides of lettuce with 1/4 teaspoon black pepper and 1/8 teaspoon salt.
Combine remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, mayonnaise, and remaining ingredients in a small bowl, stirring well. Place 1 lettuce quarter on each of 4 salad plates; drizzle each serving with about 4 teaspoons dressing. Serve immediately.
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This was so easy and so delicious! The dressing is really outstanding and the grilled lettuce was a nice change from standard salads. Definitely gave a gourmet twist to the meal. We also threw on some tomatoes and red onion. Don't be afraid to try grilling the romaine!
This is an impressive dish, but easy to make. I was excited to try a grilled romaine salad after we had one at a nice restaurant. I was worried that my gas grill wouldn't give it a nice smoky flavor, but we were so very pleased with the outcome! The dressing is fantastic -- I used dried dill and fresh basil, chives, and parsley; also cut lemon by half and used half FF mayo & half light sour cream.
Made to recipe, prepping the dressing earlier in the day. Mixed reviews on grilled romaine, but it's always good to try something new. The dressing was great, assertive enough to complement the smokey greens. First course to CL's bison kebabs.
Love, love, love this recipe! I've already made it two times in one week! From what I've read, others had trouble with the romaine or didn't grill it, but I actually thought it was the best part and did stay very crispy on the grill. I cleaned and halved the romaine head a few hours before grill time, and turned it cut-side down on some paper towels to drain. When it was time for grilling, I brushed the cut sides with olive oil and I also added salt and peper (before grilling). My husband threw them on for two minutes, and they came out perfect! Dressing was unbelievably tasty as well. I made it ahead of time and let it marinate a little so the garlic didn't have quite as much of a bite. I also cut the mayo portion in half and added low-fat sour cream with it to lighten it a little more. My husband doesn't like dill, so I added chives instead. It was a hit!
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