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Grilled Romaine Hearts

Today we're making GRILLED ROMAINE HEARTS brushed with olive oil then topped with cherry tomatoes, feta and a lemon vinaigrette.
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Course: dinner, lunch, Salad
Cuisine: gluten free, vegetarian
Keyword: Dr Stephanies Kitchen, grilled salad, salad
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2
Calories: 374kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Top your salad with any desired toppings or dressing. Omit feta cheese for dairy free or vegan option. 
Feel free to use goat cheese less sodium. 

Nutrition

Serving: 0.5g | Calories: 374kcal | Carbohydrates: 36.2g | Protein: 6.7g | Fat: 36.2g | Saturated Fat: 9.3g | Sodium: 727.7mg | Potassium: 279.2mg | Fiber: 2.4g | Sugar: 2.8g