Shake up this easy Grilled Romaine salad at your next barbecue. Since you’ll already have the gill going, making this salad is as easy as coating your romaine with your tangy lemon dijon dressing and tossing your stalks on the grill. Romaine stalks grill up in no time and are a hearty enough green to stand up to a little heat. Grilling lettuce brings out a natural sweetness that goes perfectly with the crunchy walnuts and salty parmesan cheese in this recipe.
The dressing for this salad might seem simple but don’t take that for granted. Bright fresh squeezed lemon and tangy Dijon mustard are a classic combo. When paired with the smokey flavor of the grilled romaine and the deep flavor of the walnuts this salad makes an ideal side to any grilled protein.
Grilled Romaine Lettuce and Walnuts
This easy Grilled Romaine salad is an ideal BBQ side with grilled romaine, crunchy walnuts, and shaved parmesan topped with a tangy lemon dijon dressing.
- 2 Tbsp. + 1 tsp. olive oil divided use
- 2 Tbsp. fresh lemon juice
- ½ tsp. Dijon mustard
- Sea salt and ground black pepper (to taste; optional)
- 3 romaine lettuce heads stems attached (to hold leaves together), quartered
- Nonstick cooking spray
- ¼ cup coarsely chopped raw walnuts
- 2 tsp. shaved Parmesan cheese
Preheat grill to high.
Combine 2 Tbsp. oil, lemon juice, mustard, salt (if desired), and pepper (if desired) in a small bowl; whisk to blend. Set aside.
Brush romaine with remaining 1 tsp. oil. Place on grill that has been lightly coated with spray; cook for 2 to 3 minutes on each side, or until romaine blackens but does not burn. Remove from heat.
Chop lettuce into bite-sized pieces, discarding stems. Place in a large serving bowl.
Drizzle with dressing; toss gently to blend.
Top with walnuts and cheese.
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