Grilled Romaine Hearts
Level
Easy
Time
<10 Min
Serves
2
Published September 4, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today, we’re making GRILLED ROMAINE HEARTS brushed with olive oil then topped with cherry tomatoes, feta and a lemon vinaigrette. I bet you didn’t know that romaine lettuce tastes super delicious when it’s been lightly grilled. The nice thing about this recipe is it’s simplicity.
Grilling romaine adds a smoky, slightly charred flavour that transforms the lettuce into something more complex and delicious. You will love the unique flavour. This makes it a stand-out from typical salads.
You can grill the romaine hearts on a BBQ or a frying pan. I’ve included instructions for either method.
The crisp-tender romaine pairs nicely with juicy burst of cherry tomatoes and creamy feta. Simply omit feta for dairy free option.
Add herbs for extra nutrition and flavour. I’ve suggested a simple vinaigrette but use any homemade salad dressing you wish.
For other great healthy salads, check out these other recipes:
Watermelon Salad with Feta & Mint
Lemony Quinoa & Artichoke Salad
Cucumber Salad with Pistachios Feta & Dill
Shredded Brussel Sprout Salad with Bacon & Egg
How to Store Leftover Grilled Romaine Hearts
This salad tastes best when eaten immediately after preparation. Unfortunately, it won’t keep well.
Grilled Romaine Hearts
Equipment
- 1 Frying pan
Ingredients
- 1 romaine heart
- 1/2 cup cherry tomatoes
- 1/2 cup feta cheese crumbled
For the Lemon Vinaigrette
- 1/4 cup olive oil
- 1 lemon juiced; about 1/4 cup bottled
- 1 clove garlic minced
- 1 tsp Dijon mustard or mayo
Instructions
Prep the Romaine:
- Slice the romaine heart in half lengthwise, keeping the core intact so the leaves stay together.
- Drizzle or brush the cut sides with olive oil.
Grill the Romaine: On the BBQ
- Preheat your grill to medium-high heat.
- Place the romaine halves cut-side down on the grill.
- Grill about 1-2 minutes until you see nice grill marks.
Grill the Romaine: Stove-top method
- Heat a large skillet over medium-high heat.
- Place the romaine halves cut-side down in the hot pan.
- Cook about 1-2 minutes until the leaves are slightly charred and wilted. Remove from heat.
Assemble the Salad
- Remove the romaine from the grill or pan and place on a plate. Top with cherry tomatoes and feta and any other desired toppings. Drizzle with the lemon vinaigrette.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.