Heart Healthy from WakeMed Heart Center

Vegetarian Grilled Romaine Salad

October 16, 2016 |

Recipe courtesy of Chef Kevin Callaghan
as seen on episode “Lettuce“, Season 6

Grilled Romaine Salad | Flavor, NC



  • Romaine – split – (Usually 1 small head per person)
  • Olive oil
  • Salt & Pepper
  • Breadcrumbs
  • Cast-iron blistered cherry tomatoes or grape tomatoes

Clean romaine well with cold water. Place on paper towels to let dry. Set aside.
Make dressing.

For the Caesar Salad Dressing

  • 4 lemons – juiced
  • 4 egg yolks – room temperature
  • 1 T. champagne vinegar
  • 2 t Dijon mustard
  • 2+ cloves of garlic, chopped
  • 2 cup extra virgin olive oil
  • 2 t freshly ground black pepper
  • 4 C parmesan cheese
  • 1 t salt
  • Water

Place eggs, lemon juice, garlic, and champagne vinegar in the food processor. Processes for 40 seconds or until eggs are bright yellow. While food processor is running, add olive oil in a steady stream until fully emulsified. Whisk in the parmesan cheese, salt, and pepper – adding more or less to suit your taste. Then whisk water bit by bit into the dressing to reach desired consistency. Refrigerate.

Do ahead: Heat cast iron skillet (on grill or on the stove). Coat the bottom of the pan with oil. When hot enough to make water sizzle, add the small tomatoes and let cook until skin of the tomatoes begin to char. Remove to a bowl and add salt and pepper.

Heat grill to quite hot. Make sure that grill grate is clean if you have cooked something prior to making the salad. Split romaine down the middle with a sharp knife. Using a folded paper towel, rub the grill with oil. Brush the cut side of the romaine with olive oil and season with salt and pepper. Place romaine on the grill, cut side down. Do not move the romaine. Let the romaine cook long enough for the grill grate to sear the lettuce. It’s ok if there is a bit of a char, but not too much – about 3 minutes.

Place romaine on the plate, cut side up, making an “X” on the plate. Spoon on dressing. Add tomatoes. Finish by sprinkling top of salad with breadcrumbs.

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Category: Recipes

Comments (1)

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  1. Susan Babcock says:

    Love the program!

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