grilled lettuce

You'll love the charred smokiness of this salad with grilled romaine, tomatoes, and sweet corn. Bacon and a homemade buttermilk ranch dressing put this summer salad over the top!

Grilled Romaine Salad 

romaine,

tomatoes,

large ears sweet corn,

olive oil

kosher salt

black pepper

lb. thick-cut bacon, fried, drained, and chopped

buttermilk ranch dressing

Preheat grill to medium-high. Once hot, clean the...

Preheat grill to medium-high. Once hot, clean the grates really well. Then generously oil the grill grates using a long tongs and a folded paper towel soaked with vegetable oil. Close the grill and let it heat back up again. 

Lightly brush olive oil on cut sides of...

Lightly brush olive oil on cut sides of romaine and tomatoes, and on the corn. Sprinkle with salt and pepper. Place romaine and tomatoes on grill grates, cut sides down. The romaine is the most tender and should cook the fastest, but this will also depend on your own grill and heat. I like a good amount of char to the romaine, as it adds so much nice smoky flavor. Check the tomatoes after they have been grilling for almost two minutes. They will take a little longer to achieve a solid char. As the corn chars, roll the ears to grill all sides. Have a large platter or pan ready, to pull items off as they finish cooking. Once the ears of corn have cooled a bit, cut the kernels from the cob.

Arrange grilled romaine and tomatoes on a large rimmed...

Arrange grilled romaine and tomatoes on a large rimmed pan or serving platter, overlapping as needed. Sprinkle with grilled corn kernels and bacon pieces. Finish with additional kosher salt and freshly ground black pepper, to taste. Serve with homemade buttermilk ranch dressing.

Grilled Hearts of Romaine

Romaine hearts (choose firm, bright green heads without a lot of floppy leaves)

pepper

Preheat your grill to high heat.

Slice the romaine hearts in half longways. Don&#39;t cut off the base/core, since you need that to keep each romaine half intact.

Wash the romaine heads by running them under water and gently encouraging the water between the leaves, especially around the base. Pat dry with a clean kitchen towel or leave them to dry on a towel, cut-side down, while you prepare other dishes.

Brush the cut side of each romaine half with a tablespoon of olive oil, and sprinkle each one with a pinch of kosher salt and some freshly cracked pepper.

Place romaine hearts cut-side-down onto the grill, perpendicular to the grill grates so you get nice char lines. Grill for about 2 minutes and remove to a serving platter.

Drizzle with your favorite salad dressing or a squeeze of fresh lemon, and enjoy with a fork and knife!

Being the sister who made it in Asheville, you know *I* love it!! Yum yum!

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Grilled Romaine Salad

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Top 2 grilled lettuce recipes from across the web

The most viewed grilled lettuce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Romaine Salad

Grilled Hearts of Romaine

The most viewed grilled lettuce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine