A grilled romaine salad is quick and easy to make!
Romaine hearts get a light char on the grill before they’re drizzled with a zesty dressing, parmesan cheese, and crispy fried capers.
Fast and easy, grilled romaine is a low-carb summer salad that is absolutely stunning!
Grilled Romaine Ingredients
Grilled romaine salad has an amazing contrast of textures and tastes that make it an elegant addition to any summer BBQ!
Lettuce – Smaller, more compact heads of romaine are best in this recipe. Remove outer leaves that are limp, torn, or browned. Cut them lengthwise, retaining the stem so the leaves stay together.
Dressing – This low-carb twist on a classic Caesar dressing comes together quickly, but you can also use an olive oil and balsamic drizzle or a store brand of your favorite low-carb, low-sugar vinaigrette.
Toppings – No capers? Use sliced kalamata olive, bacon crumbles, toasted keto breadcrumbs, toasted slivered almonds, sunflower seeds, or pumpkin seeds. Instead of parmesan, blue cheese or feta crumbles will add tangy flavor and a pop of color to grilled romaine salad.
How to Make Grilled Romaine Salad
Grilled romaine salad is an elegantly easy low-carb salad to enjoy all summer long!
- Prepare dressing per recipe directions below.
- Grill seasoned romaine halves cut side down until lightly charred.
- Serve grilled romaine with drizzled vinaigrette, parmesan cheese, and fried capers.
Grilled Lettuce Tips
- Keep the core on the romaine hearts so the leaves stay together.
- Keep an eye on the grill since grilled romaine only needs about 2-3 minutes to get the perfect char.
- No grill? No problem! Just prep the romaine hearts up to Step 3 and char in a skillet on high heat.
- Prep dressing and fried capers ahead until ready to use!
Serving and Storing Grilled Romaine
Serve grilled romaine as a tasty side salad along with New York strip steaks or make it an entree salad topped with grilled shrimp or chicken.
Keep leftover grilled romaine leaves separate from the dressing and toppings in a covered container for up to 2 days. Chop the lettuce up and add new toppings, if desired.
Tasty Pairings For Romaine Salad
Have you tried this grilled romaine salad recipe? Leave a comment and rating below!
Grilled Romaine Salad
Equipment
Ingredients
- 2 romaine hearts
- olive oil spray
- ¼ cup fresh Parmesan cheese
- capers *drained and fried as per note below
Dressing
- 6 tablespoons olive oil
- 3 tablespoons freshly shredded Parmesan cheese
- 1 ½ tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon dry mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- In a small bowl, add olive oil, parmesan cheese, red wine vinegar, lemon juice, garlic, dry mustard powder, Worcestershire, anchovy paste, and pepper. Mix well.
- Preheat the grill to high heat.
- While the grill is heating, cut each romaine heart in half lengthwise. Lightly spray the cut side with olive oil and season with salt and pepper.
- Place the romaine on the grill cut side down, and cook 2-3 minutes or just until lightly seared.
- Arrange the romaine cut side up on a serving plate. Drizzle the dressing overtop followed by the Parmesan cheese and crispy capers.
Notes
- Cut the romaine hearts in half lengthwise so the leaves remain attaches to the stem.
- Leave stems on during cooking to keep each half intact.
- Romain hearts should just be lightly seared for no more than 2-3 minutes. Don’t overcook.
- *Capers are drained and fried in oil on medium-high in a pan until crispy and golden brown. Drain on a paper towel.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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