clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Romaine Salad

  • Yield: 4 1x


  • 2 heads romaine lettuce (cut in half lengthwise)
  • Olive oil for brushing
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup corn
  • 1/2 cup crumbled goat cheese
  • 1 avocado (sliced)

For the dressing

  • 2 tablespoons fresh squeezed lemon juice (1 lemon)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon dijon mustard
  • 1/4 cup olive oil


  1. 1) Preheat the grill to medium/high heat. Brush the surface of the romaine with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and top with tomatoes, corn, goat cheese, and avocado, dividing the toppings among the 4 wedges.
  2. 2) Drizzle the dressing over each grilled wedge and serve!

For the dressing

  1. 1) In a bowl whisk together the lemon juice, red wine vinegar, salt, and mustard. Slowly add the olive oil and whisk until well combined.