Charred Romaine Salad
"Grilled lettuce in a salad recipe? It may sound a bit weird, but it is yummy. This delicious salad recipe is a perfect side dish for any heavy meat recipe. A charred romaine salad with a light and refreshing flavor that cleanses the palate. Making the vinaigrette for this salad is super easy. The formula is always 3 parts high-quality oil and 1 part acid. Oils such as extra virgin olive oil, hemp seed oil, flaxseed oil, and pumpkin seed oil are perfect. Just be creative! For the acids, you may use white vinegar, apple cider vinegar, lemon, lime, and other citrus fruits."
NotesAdding salt and pepper to the vinaigrette is very important. Don’t worry if the vinaigrette is too salty. The saltiness will help to balance the flavor of your fresh herbs and fresh lettuce.
You need to transfer the vinaigrette into a bottle with a cap so you can mix it well. Oil and acid/water don’t want to mix, so you need to emulsify them with a good shake. If you are making a large batch of salad dressing for a feast, you may use a blender instead.
Serves8
Preparation Time5 min
Cooking Time3 min
Cooking MethodGrilling
Ingredients
- 4 head romaine lettuce
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 cup chopped fresh herbs such as rosemary, thyme, oregano, basil, lovage
- Salt and pepper to taste
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Mix the oil, salt, and pepper.
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Cover the Romaine heads with half of the seasoned oil.
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Cover the Romaine heads with half of the seasoned oil. Grill the heads for 1-2 minutes on each side until grill marks appear.
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Mix vinegar with the remaining seasoned oil and mix thoroughly.
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Chop fresh herbs.
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Cut heads into bite-size pieces.