There are too many sugar cookies. The last third of the pie was consumed. When no one was watching, I snuck in three pieces of peanut butter fudge. We know. We know. We made you a healthy salad because we thought it would be nice. Come here and weep on Mama’s shoulder.
You’re missing a real treat if you haven’t tried grilled Romaine salad. It’s a totally different taste experience from fresh romaine. The way the grill’s searing heat kisses the olive oil-brushed leaves takes this recipe to another level. You don’t even need a grill to make this recipe. Instead, you can broil it for the same result.
Then, tuck the prettiest leaves into the middle of your bunch. Toss with some olive oil and salt, then place them under the broiler. Rotate them once to ensure that they cook evenly. Then, t
This salad has a more unique taste and texture than a typical romaine lettuce salad. It is perfect for entertaining. The dressing gives it a creamy and spicy kick. If you add some grilled meat, roasted vegetables, or toasted almonds to the dish, it could be considered a main course. You’ll also be able to impress your friends if you serve it. The classy hostess gets three points.
Ingredients
SALAD
- One small head of romaine lettuce
- 1/2 Tbsp olive oil
- 1/4 tsp of salt and pepper
- 1/4 cup freshly shaved Parmesan Cheese
Dressing
- 1 Tbsp of spicy mustard
- White vinegar, 1 tbsp
- 2 Tbsp light mayonnaise
- Lemon juice, 1 Tbsp
- Six cloves of garlic (pressed or grated).
- Salt and pepper: 1 healthy pinch of each
- 1/4-1/3 cup olive oil
- Fresh rosemary, chopped (about 1 Tbsp)
Instructions
- Heat oven on low broil. Position the rack at the highest level.
- Remove the outermost leaves of the romaine and store them for another use. Pick about 8-10 leaves. Wash, dry, and then toss with olive oil, pepper, and salt (amount according to original recipe // adjust for changing batch size). Place the leaves in a single layer on a baking tray and set aside.
- Add mustard, mayonnaise, vinegar, lemon juice, and garlic to a small mixing bowl. Whisk to combine. While whisking, slowly add olive oil. I usually use the lower end. Stir vigorously until the dressing is well combined.
- Taste and adjust seasonings as needed. Add more rosemary, salt, or pepper as desired.
- Watch closely as the romaine cooks under the broiler for 1-2 minutes. When the leaves begin to brown, flip them over and cook for another 1-2 minutes. You’re looking for the leaves to soften and wilt.
- Divide the romaine among serving plates, and top with two tablespoons of dressing and a few shavings of Parmesan.
