It’s grilling season, which means it’s time to fire up those grills and get creative in the kitchen! There’s a flavor that’s achieved through grilling that you just can’t get any other way – smoky, rich and well, charred. We all know we can grill meats and vegetables, but have you ever tried grilling lettuce to make a deliciously simple salad? Learn how, plus get the recipe for a creamy lemon dressing below!
Coming off of a long weekend is always difficult for me. I find myself reaching for the snooze button more frequently and then rolling out of bed to head straight to the coffee pot. I’m someone who likes routine and so when (welcome) holiday weekends and vacations roll around, it takes me a few days to get back in the swing of things.
This past weekend we had family over and grilled burgers and a new to me food (on the grill)- romaine hearts! Have you ever tried grilling lettuces before? It’s delicious and super simple!
They always say when summertime hits it’s too hot to turn the stove on, but here in Florida with the extra humidity, it’s almost too hot to even turn the grill on. So when we do, it’s a special treat!
My husband is the grill master in the family and has everything perfectly timed out. I, on the other hand, hardly know how to start the grill! Which is totally fine with me because any night we pull the grill out is a night that I get a break from cooking duty in the kitchen.
Back to the grilled romaine. Did I mention how easy and yummy it is? I hear you can grill kale and bok choy, too. I’m thinking those are next on my list!
How to Grill Romaine in Under 5 Minutes
To grill the romaine, you first cut the romaine hearts in half lengthwise, making sure that the root at the end keeps the leaves intact. This is important, because we don’t want lone leaves falling through the grate on the grill!
Next, mince a clove of garlic and add to a small dish with ¼ cup olive oil. Heat in the microwave for 30 seconds to infuse the garlic flavor into the oil. Using a pastry brush, brush the oil on each side of the romaine. We don’t want to drench the lettuce (this isn’t the dressing!), but coat just enough to infuse with flavor and prevent the leaves from sticking to the grill.
While the grill is heating to a medium-low temperature, make the creamy lemon dressing. Add ¼ cup soaked cashews, ¼ avocado, 1 garlic clove, ¼ cup olive oil, 1 Tablespoon apple cider vinegar, juice from ½ lemon and a pinch of salt to a food processor or blender. Blend until smooth and creamy. If it’s too thick for your liking, add a Tablespoon of water at a time until it reaches your desired consistency.
Now, for the fun part! Place the romaine hearts cut-side down on the grill, positioned on a diagonal so you get those nice grill marks. Close the lid for 60 seconds. Flip the romaine to the other side and repeat for another 60 seconds. Annnnddddd….. that’s it!
Remove the romaine hearts from the grill. Drizzle the warm lettuce with the dressing and top with parmesan shavings and roasted chickpeas (or any toppings of your choosing!).
This grilled romaine with a creamy lemon dressing is the perfect side dish to any grill night. It’s simple, yet elegant, and is sure to be a crowd pleaser with minimal effort!