Grilled Romaine is one of those restaurant trends that most critics scoff at. It’s been overdone and quickly lost it’s uniqueness. Meh, oh well. I think critics are usually a little pretentious anyway. As Chef Olsen usually says, “I don’t care if it’s fois gras or if it’s a McDonalds French fry… if it’s good, it’s good.” Grilled Romaine sounds way more fun than boring old salad, so I figured I would try it. This salad is incredibly simple but the taste is surprising and addicting. Just that little bit of char adds a great smokey flavor to the lettuce. A light mustard vinaigrette gives it some punch, and some salty Parmesan gives it the perfect richness. A wonderful option for an outdoor barbeque this holiday.
Makes: 4 servings
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes
2 Romaine hearts, cut in half
1/4 cup olive oil
1 heaping tbs Dijon or spicy mustard
1 lemon, zested and juiced
1 small clove garlic, minced
1 small shallot, minced
salt and pepper to taste
shaved Parmesan (if desired)
- Preheat a grill to medium-high heat.
- While the grill is heating, make the dressing; combine the mustard, lemon zest and juice, shallot, and garlic in a small container. Whisk to combine, and then drizzle in the oil and whisk until blended. Season to taste with salt and pepper.
- Lightly drizzle the Romaine hearts with olive oil. Season with salt and pepper.
- Grill the Romaine hearts for about 2 minutes per side, or just until the lettuce begins to char. Rotate until it is cooked on all sides.
- Remove from the grill and drizzle the dressing. Top with shaved Parmesan if desired. Serve immediately.