GRILLED ROMAINE
Simple, delicious and is excellent when paired with grilled steak!
Provided by Cambry
Categories Side Dish Vegetables Greens
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
- Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g
GRILLED ROMAINE
Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
- Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 33 grams, Carbohydrate 12 grams, Fat 42 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 891 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
GRILLED ROMAINE SALAD WITH SPICY CAESAR DRESSING
Steps:
- Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
- Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.
GRILLED ROMAINE HEARTS
Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.
Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
Provided by Chris Schlesinger
Categories Salad Side Fourth of July Quick & Easy Backyard BBQ Lunch Parmesan Avocado Corn Grill Grill/Barbecue Lettuce Chile Pepper Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
- Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
- Peel avocados and thinly slice. Cut corn kernels from cobs.
- Toss romaine with dressing and serve topped with avocado and corn.
GRILLED ROMAINE WITH BALSAMIC DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
- Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
- Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
GRILLED ROMAINE CAESAR SALAD
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 HEARTS OF ROMAINE
Steps:
- Preheat the grill or a grill pan.
- Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.
GRILLED ROMAINE WITH BLUE CHEESE
A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.
Provided by Chicago Rob
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
- When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
- Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
- Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
- Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
- Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 6.7 g, Cholesterol 28.9 mg, Fat 22.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 2.5 g
GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE
This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.
Provided by Ashley Vinyard
Categories Vegetable
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
- Preheat the grill over medium-high heat, oil grills surface.
- Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
- Spray Romaine lightly all over with oil spray.
- Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
- Turn once or twice.
- Drizzle with vinaigrette.
Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9
GRILLED CAESAR SALAD / GRILLED ROMAINE
Yes! The romaine is grilled to char and just wilt for yummy flavor! For a complete meal top with grilled chicken.
Provided by Rita1652
Categories Greens
Time 9m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high.
- Drizzle oil and lemon juice over romaine and season with salt and pepper.
- Place on grill and cook for 1-2 minutes per side.
- Place cooked romaine on 2 plates and drizzle with dressing top with anchovies, cheese and or croutons. Enjoy!
Nutrition Facts : Calories 169.2, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 229, Carbohydrate 13.9, Fiber 6.8, Sugar 4.3, Protein 4.6
GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS
Provided by Kate Higgins
Categories Salad Onion Side Vegetarian High Fiber Backyard BBQ Blue Cheese Grill Grill/Barbecue Lettuce Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For onions:
- Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For salad:
- Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
- Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
- Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
GRILLED ROMAINE SALAD WITH BLUE CHEESE
Provided by Alex Guarnaschelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
GRILLED ROMAINE SALAD
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
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.
BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare grill or preheat grill pan.
- On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
- Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.
- Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
- Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.
GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
- Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
- Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
- Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
- Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
- To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.
SURF N' TURF- FLANK STEAK AND PRAWNS WITH A SALAD OF GRILLED ROMAINE
Provided by Food Network
Categories main-dish
Time 10h
Yield 6 to 8 serving
Number Of Ingredients 27
Steps:
- Score the top and bottom of the flank steak. Mix all ingredients in a gallon zip lock bag. Release as much air as possible from the bag and let marinate overnight. Remove steak from marinade and season with salt and pepper. On a preheated grill, grill over high heat 3 minutes per side for medium rare. Remove and let rest for 5 minutes.
- For the prawns, combine all ingredients in a zip lock bag and shake to coat. It can marinate for up to 1 hour but no longer. Remove the prawns from the marinade and place on preheated grill, turning only once, until curled and pink. Serve with the steak and salad.
- For the salad:
- Combine all ingredients, except the lettuce, tomato, and onion, in a bowl and whisk well to incorporate. Season with salt and pepper. Slice the heads of romaine lengthwise and brush with a little olive oil. Place on a preheated grill and grill the lettuce, moving it around carefully, until charred and nice grill marks form. Remove the lettuce and tear into pieces. Place in a bowl with the onion and tomato and drizzle with the dressing. Serve with the steak and prawns.
- Presentation:
- Using a plate with a wide lip, place the grilled salad in the center. Then plate slices of steak and prawns alternating around the lip.
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