Grilled Romaine Salad
Drizzled in a citrussy vinaigrette and topped with shaved parmesan, this grilled romaine salad makes the perfect summer side.
Ingredients
Method
- Preheat a grill to medium-high.
- Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally.
- Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favourite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
- Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
Rate this recipe
Overall Rating:
3.50
(14)
