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Grilled Romaine Salad

Grilled Romaine Salad at 1840 FarmSo many of you wanted to know more about the grilled Romaine salad I was preparing for dinner last week. I love this dish for its simplicity and amazing flavor. Add in that I can make it from start to finish in less than ten minutes and that it is beautiful on the plate and it’s really no wonder that I make it so often!


Grilled Romaine Salad
Photo Jul 27, 7 50 25 AM

Romaine lettuce heart (one per person)
olive oil
salt and pepper to taste

salad dressing

Prepare the grill.  Slice the Romaine lengthwise in half and drizzle a little olive oil over the top before seasoning with salt and pepper. This is a great time to use a premium olive oil.  My favorites are the selections from the Fresh-Pressed Olive Oil Club.  Place the Romaine cut side down on the grill. A spot around the edge or not directly over the flame is best.

Grill for 4-6 minutes.  The surface of the Romaine will char a bit as the core softens. Remove the grilled Romaine from the grill, drizzle with dressing and serve. It’s really delicious and makes such a beautiful side dish. For me, the unique flavor and texture are a really nice change of pace.

In the winter, I often make this salad under the broiler. I use the same process, just place the lettuce cut side up on a foil lined baking sheet under the broiler for a few minutes.


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