Grilled Romaine Salad Recipe | Mark’s Daily Apple

finished grilled romaine salad recipeHave you ever made a grilled salad? You might think about salad as a cold food, however you’ll wish to keep an open mind for this sweet, mouthwatering, smoky salad that’s simply as rejuvenating as a cool, crisp salad on a hot day.

Hearts of romaine hold up well to the grill and establish a smoky wilt that cancels sweet grilled fruits and a tasty homemade balsamic dressing. This grilled romaine salad makes an exceptional side meal that will end up being the star of any yard barbecue.

To make it a main course, grill your preferred chicken, steak, salmon or shrimp to top it with. Do not hesitate to mess around with the garnishes to fit your diet plan or choices. If you don’t have access to a grill, you can “grill” the lettuce, stone fruit and peppers on a hot cast iron grill pan on your stovetop.

Here’s how to make it.

Components

Salad

  • 3 heads romaine hearts
  • 2 peaches, plums or nectarines
  • 1/4 pound. child bell peppers
  • 1/2 very finely sliced red onion
  • 1/4 pound. cut in half cherry tomatoes
  • 1/2 cup blackberries
  • 1/2 cup cut in half strawberries
  • 2 oz. fallen apart goat cheese
  • 2 tablespoon. very finely sliced basil
  • avocado oil

Dressing

Instructions

Slice your stone fruit in half or in pieces. Thoroughly cut the romaine hearts vertically down the middle so you have 6 romaine halves. Ensure to keep the core undamaged. Toss the fruit, peppers, and romaine in avocado oil.

Preheat your grill to medium-high heat. As soon as hot, position the fruit and peppers on. Permit them to barbecue for a minute or two on each side prior to turning or turning them. Continue till they have actually somewhat softened and are grilled to your taste.

Location the romaine halves on the grill cut side down. Grill for a number of minutes and after that turn them over. They are completed when they wilt simply a little and have a little char on them.

To make the dressing, blend together the olive oil, balsamic vinegar, basil, mustard, and garlic. Season with salt and pepper to taste.

Organize the romaine on a big plate or on private plates. Stack the grilled fruit, peppers, fruit, onions and goat cheese on top. Spray on the shredded basil and spoon on the dressing.

finished grilled romaine salad recipe

 

 

Primal Kitchen Avocado Oil


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Description

Smoky-sweet salad made with grilled romaine, grilled veggies, and grilled stone fruits.



Scale

Components

Salad

3 heads romaine hearts
2 peaches, plums or nectarines
1/4 pound. child bell peppers
1/2 very finely sliced red onion
1/4 pound. cut in half cherry tomatoes
1/2 cup blackberries
1/2 cup cut in half strawberries
2 oz. fallen apart goat cheese
2 tablespoon. very finely sliced basil
avocado oil

Dressing

1/4 cup olive oil
3 tablespoon. balsamic vinegar
2 tablespoon. very finely sliced basil
1 tsp. dijon mustard
1 clove grated garlic
salt and pepper


Slice your stone fruit in half or in pieces. Thoroughly cut the romaine hearts vertically down the middle so you have 6 romaine halves. Ensure to keep the core undamaged. Toss the fruit, peppers, and romaine in avocado oil.

Preheat your grill to medium-high heat. As soon as hot, position the fruit and peppers on. Permit them to barbecue for a minute or two on each side prior to turning or turning them. Continue till they have actually somewhat softened and are grilled to your taste.

Location the romaine halves on the grill cut side down. Grill for a number of minutes and after that turn them over. They are completed when they wilt simply a little and have a little char on them.

To make the dressing, blend together the olive oil, balsamic vinegar, basil, mustard, and garlic. Season with salt and pepper to taste.

Organize the romaine on a big plate or on private plates. Stack the grilled fruit, peppers, fruit, onions and goat cheese on top. Spray on the shredded basil and spoon on the dressing.

  • Classification: Lunch, Supper
  • Approach: Barbecuing

Nutrition

  • Serving Size: 1/4 of dish
  • Calories: 288.1
  • Sugar: 15.5 g
  • Salt: 252.5 mg
  • Fat: 20.6 g
  • Hydrogenated Fat: 4.4 g
  • Unsaturated Fat: 15.18 g
  • Trans Fat: 0
  • Carbohydrates: 22.5 g
  • Fiber: 5.8 g
  • Protein: 6 g
  • Cholesterol: 6.5 mg
  • Net Carbohydrates: 16.53 g

Keywords: grilled romaine salad, grilled salad, grilled fruit salad, gluten totally free salad, gluten totally free grilled

Primal Kitchen Dijon Mustard


About the Author

A food blog writer, dish designer, and individual chef based in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food experiences on Instagram and Pinterest.

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Jobber Wiki author Frank Long contributed to this report.