Grilled Romaine Salad Recipe

This vegetarian dish is a delicious twist on grilled lettuce. The leaves are wrapped in prosciutto, a loan bacon substitute that's been around since Roman times.

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Prep Time 15

Cook Time 5

Course Salad

Servings 4 servings

Calories 436 kcal

Equipment

Ingredients

2 romaine lettuce heads, halved
2 cups seedy whole grain bread, hand torn into pieces
2 tbsp olive oil
2 tbsp pickled red onion
parmesan cheese for serving

FOR THE DRESSING

¼ cup mayonnaise
1 tbsp garlic (grated)
1 lemon, zest and juice
Salt and Pepper

Instructions

add some oil to a skillet and add the torn pieces of bread to the skillet. Toast the croutons over medium heat until crisp and golden.
Preheat your grill
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, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.