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    Home » Salads

    Grilled Romaine Salad

    Published: Apr 26, 2021 · Modified: May 18, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    If you ever visit Washington State, you have to make sure to spend at least a weekend on Orcas Island. The food, water sports, hiking, the views ... it never disappoints. However, one of our favorite restaurants, a very small Italian bistro-style restaurant is no longer there and that has led to disappointment, for sure. I recreated this Grilled Romaine Salad that the chef, Bill Patterson, made for us so at least I still have that!

    Grilled Romaine Lettuce on a white vintage platter

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    I know grilling lettuce sounds really weird, but grilling it brings a bit of smoky char, but it also brings out the natural sweetness that we often overlook in lettuce. Then the tomatoes and cheese bring acid and saltiness. It sounds like the epitome of Samin Nosrat's book, Salt, Fat, Acid, Heat!

    Start by making the vinaigrette for the Grilled Romaine Salad so that when you take the lettuce off the grill, you can top it and eat right away. I usually use a jar to shake it up.

    Romaine lettuce cut in half lengthwise

    Use full heads of romaine lettuce and cut them in half lengthwise, then drizzle them with olive oil. Put them on the grill cut side down for about a minute or until it starts charring slightly. This takes about a minute is all! Then turn them over and do the same thing.

    I like to make this salad when I'm grilling steaks or chicken so I wait until the meat is done, then grill the lettuce while the meat is resting. It's perfect timing.

    Chopped tomatoes, parmesan cheese, lemon wedges, and vinaigrette

    How to serve Grilled Romaine Salad

    Once you get it off the grill, place the lettuce cut side up on a large platter (because I think that's prettier), top it with the chopped tomatoes, and drizzle as much of the vinaigrette over as you like. Finally, grate some fresh parmesan cheese on top and serve it with some lemon wedges to squeeze over.

    Close up of Grilled Romaine Lettuce

    Other recipes you might like:

    • Chicken Lettuce Wraps
    • Grilled Lemon Garlic Pork Chops
    • Italian Chopped Salad
    • Grilled Salsa Verde

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Grilled Romaine Lettuce on a white vintage platter

    Grilled Romaine Salad

    Tammy Circeo
    Inspired by Chef Bill Patterson from the former Sazio di Notte on Orcas Island, Washington, this salad is simple and reminiscent of long summer days by the water. Grilling the lettuce brings a bit of char, but also some sweetness and the tomatoes and cheese bring acid and saltiness. Sadly, Sazio's is no longer in business, but with this recipe, you can enjoy this loveliness at home!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Course Salad
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 2 hearts Romaine cut in half lengthwise (Don't cut off too much of the root end or else it will fall apart on the grill.)
    • olive oil
    • ½ cup tomatoes chopped small
    • Parmigiano-Reggiano cheese

    CITRUS VINAIGRETTE

    • ½ cup olive oil
    • 3 Tablespoons fresh lemon juice
    • 1 clove garlic minced
    • 1 teaspoon anchovy paste
    • Salt and freshly ground pepper

    Instructions
     

    • Make the Citrus Vinaigrette by mixing everything in a small jar and shaking to combine.
    • Drizzle the cut Romaine hearts with olive oil and place cut side down on a medium-hot grill. Grill till marks show on the lettuce and it is barely wilting. Using tongs, turn to the other side, and grill the same way. It usually only takes about a minute per side.
    • Remove to a platter. Top with chopped tomatoes, drizzle with Citrus Vinaigrette, and grate the cheese on top.
    • Serve immediately.
    Keyword grilled salad, salad
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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