Grilled Salad

Grilled salad?! Yes, it may sound odd to some of you, but the ladies here give it rave reviews. This is not a unique idea, lest you think I've completely made this up. A quick search of the internet will reveal many versions.

Let's look at this pragmatically. If you're taking the time to fire up the grill to cook up some carnage, why not get a very simple but impressive side dish out of the deal? It's dirt cheap, incredibly simple, but has enough wow factor to impress your family or guests.

This is clearly on the short list of the simplest recipes that I've posted to-date. My version adds a little bit of a Mediterranean flair, but you finish it how you like. I've done this with bleu cheese dressing and it was a hit. It would even work well with the Idaho state dressing -- ranch.

Ingredients
2 heads Romaine lettuce, washed and dried
1/2 cup Feta cheese, crumbled (I used garlic and herb)
1/2 cup Balsamic vinaigrette (I added some honey to mine)
Oil (I used Pompeian OlivExtra Plus)
Kosher salt
Pepper

Method
Split each head of lettuce lengthwise.

Drizzle the cut side of each half evenly with a tablespoon or two of oil.

Season the cut side of each half with salt and pepper.

Grill each half, cut-side-down, over a hot direct fire for about 90 seconds.

Grilled Salad

Remove to a sheet pan, sprinkle evenly with the cheese and let cool.

Drizzle each half with an equal amount of dressing.

Cut each half in half width-wise, serve and enjoy!

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20 Comments:
Blogger Stella said...
Yum, I love grilled romaine. And yours looks extra simple and delicious.
Blogger Chris said...
John, have you found if it makes a difference whether you start with a very cold head of lettuce or a room temp one? Just curious if one would make a crisper end result.
Blogger John Dawson said...
Chris - I've not really paid attention, but the short time on the grill shouldn't make that much difference. -John
Anonymous Katie said...
I've never had a grilled salad before, but every time I see one I want to have one.
Oh my lord, I can't wait to try this!!
Anonymous Brandi said...
Ooh there is a restaurant in Fernandina Beach, FL that does a grilled caesar salad I LOVE. I think you have inspired me to try it out at home!
Blogger Nancy said...
I recently had a grilled romaine salad at a local restaurant and it was truly amazing. I have thought about is so often since! It was sprinkled with Asiago cheese and served with crunchy procuitto pieces. Yummmm
Anonymous Greg Rempe said...
I just tried this recipe tonight and it was SICK!! I loved it, my wife loved it...this is a MUST try!!
Grilled Salad has become standard fare on our weekly menu this summer. After mastering the basic recipe, we are now enjoying trying different dressings and cheeses on it. We are having a about 35 folks over for a cookout later this month and I can't wait to see the double takes when I put this out. Thanks for posting the recipe, John.
Anonymous Anonymous said...
Grilled salads are awful! Warm wilted lettuce does not make a good salad.
Blogger John Dawson said...
Anonymous - I understand, but this is not wilted, and it is indeed very good.
Anonymous Anonymous said...
I have had at a restaurant in Memphis--now it is a special order item when we go. It is very good when I do my own. Try it before you knock it. Little oil,salt and pepper and some parm cheese. Can do in a pan on the grill if you do not like to burnt.
Blogger Lady Lisa said...
I've been grilling salad for years and it is always a hit everyone loves it!
Anonymous Anonymous said...
We just had this for dinner. Best salad I've ever had. Seriously. Can't wait to make it again!
Kim
Anonymous Anonymous said...
Nutrition information per serving 1/8: 150 Calories, 13 g fat, 5 mg cholesterol, 210 mg sodium, 7 g carbohydrates, 3 g fiber, 3 g protein.
Blogger John Dawson said...
Uh, OK. ;-)
Anonymous Anonymous said...
Had a grilled salad at a friends house and strange but very good. Made it for the family and it was a huge hit! Very fancy but simple. Forget the fancy dressings...just drizzle balsamic vinegar and top with Grated parm or romaine cheese and you are good to go. The olive oil and b.v. combine to create a viniagrette dressing right on the plate! Tomatoes and olives and hard boiled eggs compliment the salad, but not needed.
Anonymous Anonymous said...
How do you clean it when the butt end isn't removed?
Anonymous Anonymous said...
You don't clean it, you just eat the dirt. Another reason this dish it utter garbage. LEAVES + HEAT = NOT GOOD. This is not rocket science.
Blogger John Dawson said...
Anonymous - Thank you for your thoughtful input. I can see that the others that have commented here need your warning.

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