Grilling romaine lettuce will give a whole new dimension to your salad, and it couldn’t be easier. Just make sure to slice the romaine vertically to keep the core together.
Suggested Serving Size
1/2 heart Romaine lettuce, 1 cup tomatoes
4 hearts Romaine lettuce, halved lengthwise
4 large red tomatoes, halved
4 medium yellow tomatoes, halved
2 small red onions, halved
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1/4 tsp salt
Black pepper to taste
1 avocado, pitted, peeled and chopped
1 Tbsp sunflower seeds
Chopped fresh basil, for garnish
Preheat the grill to medium-high heat.
On a baking sheet, arrange the romaine lettuce, tomatoes and onions. Drizzle 1 tablespoon of the olive oil over the vegetables.
Transfer the vegetables to the grill. Turning the vegetables frequently, grill the lettuce until the outer leaves are just browned and softened, about 5 minutes, and the tomatoes and onions are softened and slightly charred, about 7 minutes. Transfer the vegetables back to the baking sheet. Chop the tomatoes and onions. Set aside.
In a small bowl, combine the vinegar, salt, pepper and remaining 1 tablespoon oil. On a large platter, arrange the romaine halves and drizzle with half the vinaigrette. In a large bowl, combine the chopped tomatoes and onions and toss with the remaining vinaigrette. Arrange the tomato mixture over the lettuce and top with the avocado, sunflower seeds and basil.