Grilled Romaine Hearts

These fantastic grilled romaine hearts with a creamy yogurt dressing are a fantastic and flavorful side salad!

5 from 1 vote

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Prep Time: 10

Cook Time: 5

Additional Time: 10

Total Time: 25

Servings: servings

Author: Emily Wilson

Ingredients

3 romaine hearts cut in half
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup grated parmesan cheese

Dressing Ingredients

¼ cup plain yogurt
3 tablespoons finely chopped mint
1 tablespoon chopped fresh dill
1 tablespoon red wine vinegar
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
water as needed

Instructions

Heat a grill (or grill pan) to medium-high heat.
Wash any grit from the romaine hearts and pat dry with a paper towel.
Brush the olive oil on both sides of the romaine. Then sprinkle with the salt and black pepper.
Place the romaine hearts, cut side down on the grill. Cook for 3 minutes, then flip and sprinkle the parmesan cheese on top of the romaine hearts. Grill for an additional 2 minutes.
Remove the romaine from the grill and place on a large platter.
Place the yogurt, mint, dill, red wine vinegar, olive oil, sea salt, and pepper in a bowl and whisk to combine. Add a tablespoon or two of water to the dressing to thin it to the desired consistency.
Drizzle the dressing over the romaine hearts and serve immediately.

Notes

Cooking Tips - to prevent your lettuce from sticking to the grill, use tongs and a paper towel soaked in canola or vegetable oil to oil your grill grates.

Preparation Tips - hearts of romaine can sometimes have a little grit between the leaves - especially at the base. Make sure to thoroughly inspect and rinse your romaine while still keeping it together as one piece.

Storage - grilled romaine is best served fresh, as it gets soggy quickly. However, if you have leftovers, they can be stored in an airtight container for up to 2 days in the refrigerator.

I don't suggest reheating the romaine, but you can take it out of the refrigerator before serving and allow it to come to room temperature.

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