Grilled Romaine Salad is this summers go-to for an easy and delicious side salad. Romaine lettuce is grilled and topped with bacon, toasted hand-torn croutons, parmesan cheese and the creamiest lemon dressing
Prep Time: 15mins
Cook Time: 6mins
Total Time: 21mins
Servings: 4 servings
INGREDIENTS:
FOR THE DRESSING:
1/3 cup mayonnaise I use a light mayo
1 teaspoon garlic (grated)
1/2 large lemon zest and juice
1/4 teaspoon kosher salt or to taste
freshly ground black pepper to taste
FOR THE SALAD:
8 slices center cut bacon
2 cups seedy whole grain bread hand torn into pieces
2 medium romaine lettuce heads halved
garlic olive oil or regular, for brushing
pickled red onion
parmesan cheese shavings
INSTRUCTIONS:
MAKE THE DRESSING:
In a small jar or bowl, combine mayo, garlic, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.
MAKE THE SALAD:
Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.
Preheat your grill to 500°.
Meanwhile, cut your romaine in half and brush the cut side with olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 mintues before turning. Repeat on the second side before transferring to a platter.
Top grilled romaine with a little of the dressing, the bacon crumbles, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.
Nutritional Info:
Serving: 1wedge | Calories: 439kcal | Carbohydrates: 20g | Protein: 17g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 52mg | Sodium: 1162mg | Fiber: 2g | Sugar: 9g