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–+ servings
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
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Prep Time 5 minutes
Cook Time 3 minutes
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
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