Grilled Romaine Salad with Lemon-Garlic Dressing

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CSA Staff Favorite from Turnpaugh Health

“The salad that makes lettuce the main event. Add your favorite protein!”

Ingredients

For the Salad:

• 2 heads of romaine lettuce, halved lengthwise

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• ¼ cup shaved Parmesan cheese

• Optional toppings: cherry tomatoes, croutons, avocado slices, grilled chicken, or shrimp

For the Lemon-Garlic Dressing:

• ¼ cup olive oil

• 2 tablespoons fresh lemon juice

• 1 garlic clove, minced

• 1 teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup

• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the Grill:
   Heat your grill or grill pan to medium-high.

2. Prep the Romaine:
   Rinse and pat dry the romaine halves. Brush the cut sides with olive oil and season lightly with salt and pepper.

3. Grill the Lettuce:
   Place romaine halves cut-side down on the hot grill. Cook for 2–3 minutes until grill marks appear and the leaves begin to wilt. Flip and grill for another 1–2 minutes. Remove from heat.

4. Make the Dressing:
   In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey or maple syrup, salt, and pepper until smooth and emulsified.

5. Assemble the Salad:
   Arrange the grilled romaine on a platter. Drizzle with dressing, sprinkle with Parmesan, and add any optional toppings. Finish with freshly cracked black pepper and serve warm.