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5
from 1 vote
Grilled Romaine Salad
Simple yet sophisticated grilled romaine salad with a homemade tangy dressing goes with everything!
Prep Time
10
minutes
mins
Cook Time
2
minutes
mins
Total Time
12
minutes
mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
American
Servings:
4
servings
Author:
Easy Low Carb
Equipment
Grill
Small Bowl
Frying Pan
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, combine all dressing ingredients. 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
*Capers are drained and fried in oil on medium-high in a pan until crispy and golden brown. Drain on a paper towel.
Romain hearts should just be lightly seared for no more than 2-3 minutes. Don't overcook.
Cut the romaine hearts in half lengthwise so the leaves remain attaches to the stem. Spritz with oil, and place on the grill cut side down.
Leave stems on during cooking to keep each half intact.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
17
g
|
Cholesterol:
9
mg
|
Sodium:
246
mg
|
Potassium:
187
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5005
IU
|
Vitamin C:
4
mg
|
Calcium:
135
mg
|
Iron:
1
mg