Best Grilled Romaine Salad With Roasted Garlic Dressing Recipes

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GRILLED ROMAINE SALAD



Grilled Romaine Salad image

For a great tasting salad, try this recipe on the grill! Add any dressing of your choice to complete the dish.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup plus 3 tablespoons olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon dill weed
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
6 green onions
4 plum tomatoes, halved
1 large cucumber, peeled and halved lengthwise
2 romaine hearts

Steps:

  • In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED ROMAINE SALAD RECIPE



Grilled Romaine Salad Recipe image

This salad is one of those recipes that's so flexible, you can make it what you want. If you have extra veggies to grill, add them to this salad. Grill some chicken to make an awesome chicken Ceasar with grilled romaine!

Provided by Diane

Categories     Appetizer     Main Course     Salad

Time 25m

Number Of Ingredients 15

2 medium heads romaine lettuce (, cut lengthwise into wedges)
olive oil ( for brushing the romaine lettuce)
1/2 cup crumbled or grated cheese ((choose your favorite!))
lemon wedges for serving and squeezing over salad
2 cloves garlic (, crushed or fine mince)
3 Tablespoons olive oil ( for the dressing)
Zest of 1 fresh lemon
2 Tablespoons fresh lemon juice
1 Tablespoon balsamic vinegar
1/2 teaspoon dijon mustard
1 teaspoon soy sauce ((use Tamari for Gluten Free))
1 teaspoon brown sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt (, or to taste)
black pepper ( , to taste)

Steps:

  • Make the Dressing: Combine dressing ingredients (garlic, olive oil, lemon zest, lemon juice, balsamic, mustard, soy sauce, brown sugar, paprika, salt and black pepper) in mason jar. Close the lid and shake ingredients together until well combined. Or combine all ingredients together in medium bowl and whisk until combined. Set aside.
  • Heat the grill or bbq to medium-high to high heat (depending on grill's heat intensity). Scrape the grill grates to make sure they are clean.
  • Grill Romaine: Lightly coat romaine lettuce head with oil. Grill the lettuce until they're individually cooked and slightly charred.
  • Allow lettuce to cool slightly. Lay romaine on large platter, drizzle dressing on top and sprinkle with cheese. Serve with lemon wedges and enjoy!

Nutrition Facts : Calories 168 kcal, Carbohydrate 3 g, Protein 3 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 471 mg, Sugar 1 g, ServingSize 1 serving

ROMAINE SALAD WITH CREAMY GARLIC DRESSING



Romaine Salad with Creamy Garlic Dressing image

I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.

Provided by Hey Jude

Categories     Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 tablespoon lime juice or 1 tablespoon lemon juice
1 very fresh egg
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 avocado
3 tablespoons grated fresh parmesan cheese
1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup seasoned croutons, purchased or homemade

Steps:

  • Tear lettuce into bite-size pieces, you should have about 12 cups.
  • Cover and refrigerate until well chilled.
  • Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
  • Mix garlic paste with lime juice, add egg* and beat until foamy.
  • Stir in mayo and worcestershire.
  • This can be made ahead, just cover and refrigerate.
  • Just before serving, peel, pit and dice avocado.
  • In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
  • Stir dressing and pour over salad then toss until well mixed.
  • *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2

GRILLED ROMAINE WITH BALSAMIC DRESSING



Grilled Romaine with Balsamic Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons crumbled Gorgonzola
6 leaves fresh basil, chopped
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
2 romaine hearts, halved lengthwise
Canola oil, for brushing
1/4 cup crumbled Gorgonzola, for garnish
4 leaves fresh basil, torn, for garnish

Steps:

  • For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
  • For the grilled romaine: Preheat a grill or grill pan to medium heat.
  • Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
  • Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS



Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans image

Categories     Salad     Garlic     Appetizer     Dinner     Lunch     Blue Cheese     Pecan     Fall     Lettuce     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans

Steps:

  • Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
  • Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
  • Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

GRILLED ROMAINE CAESAR SALAD



Grilled Romaine Caesar Salad image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 20

1/2 seeded hoagie roll, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon Miss Brown's House Seasoning, recipe follows
1/4 cup mayonnaise
1 teaspoon Creole or Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly grated Parmesan
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 head romaine, halved lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
  • For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
  • For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Steps:

  • Preheat a grill to medium-high.
  • Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
  • Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

GRILLED ROMAINE SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon capers
1 teaspoon kosher salt
6 cloves garlic, peeled
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco
6 anchovy fillets and 1/2 teaspoon of their oil
1/2 to 3/4 cup olive oil
3 romaine hearts, halved lengthwise, washed and dried
Olive oil, for tossing
Kosher salt
1 lemon, juiced
20 fresh basil leaves, washed and dried
1 cup crumbled blue cheese, for garnish

Steps:

  • Preheat the grill to medium.
  • For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.
  • In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.
  • On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.
  • Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.

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