Grilled Romaine Salad
Prep time
Cook time
Total time
Recipe type: Salads
Serves: 3-4
Sherry Vinegar Vinaigrette
  • ¼ cup sherry vinegar
  • 1 garlic clove, mashed to a paste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Salt
  • 5 coarse grinds of fresh black pepper
  • ½ cup olive oil
The Salad
  • 2 large romaine hearts
  • a couple tablespoons olive oil
  • kosher salt & fresh black pepper
  • about ½ ounce shaved or grated Asiago cheese
Start by making the vinaigrette
  1. Whisk together the vinegar, garlic, mustard, salt and pepper, until the salt is completely dissolved.
  2. Whisk in dribbles of the olive oil until the vinaigrette emulsifies, and set aside. You can make this earlier in the day and let it sit at room temperature to blend the flavors.
Then, the salad
  1. Preheat the grill
  2. Trim the outer leaves from the heads of romaine, and remove just the very end of the core, leaving the rest of it intact to hold the lettuce together during grilling.
  3. Cut each head in half lengthwise, taking care to keep the halves together neatly.
  4. Lay the halves on a cutting board or large platter and brush all surfaces, both the cut sides and outer sides, with the olive oil.
  5. Sprinkle with salt and pepper.
  6. Lightly oil the grill [hold a paper towel with tongs, dip in small bowl of oil and brush over grill surface].
  7. Place romaine heads, cut side down on the grill, pressing lightly to make sure entire surface is making contact with the hot surface.
  8. Grill for 2 to 3 minutes, and gently lift a corner to see how charred it is - you want browned, not blackened. When they are done to your liking on the first side, turn them over and grill that side for 3 or 4 minutes. Remove from the grill - I just put them back on the cutting board.
  9. Arrange on a serving plate, or individual plates. Scatter cheese over top and drizzle with vinaigrette - serve immediately.
Recipe by The Creekside Cook at