Grilled Romaine Salad

4.60 from 5 votes

Grilled Romaine Salad adds smoky flavor to crisp romaine lettuce in just a few minutes on the grill. Bacon, pomegranate seeds, blue cheese crumbles, homemade blue cheese dressing, and balsamic glaze make it a bold side dish for grilled meats and summer dinners.

Prep Time10

Cook Time2

Total Time12

Course: Side Dishes

Cuisine: American

Keyword: grilled romaine salad

Servings: servings

Author: Joshua Boquist

Ingredients

For the blue cheese dressing

8 oz cream cheese softened
½ cup cottage cheese whole milk
6 oz blue cheese crumbled
1 cup buttermilk
2 tbsp white wine vinegar
1 tsp whole-grain mustard
1 tsp Worcestershire sauce
2 cloves garlic finely minced
¼ tsp sea salt
¼ tsp fresh ground pepper

For the grilled romaine salad

2 heads romaine lettuce
6 slices bacon cooked and crumbled
6 oz pomegranate seeds
6 oz blue cheese crumbles
4 tbsp olive oil
1 tbsp balsamic glaze

Instructions

Make the blue cheese dressing

Put everything except for 2 to 3 ounces of the blue cheese into a blender or food processor and process until smooth.
For a chunky dressing, stir in the remaining crumbled blue cheese after processing.
Pour the dressing into a sealed container and refrigerate until ready to serve.

Make the grilled romaine salad

Slice the heads of romaine in half lengthwise.
Brush the romaine lettuce with olive oil.
Place the romaine cut side down on a medium-hot grill.
Flip the heads of romaine after 1 to 2 minutes and cook for an equal amount of time on the other side.
Transfer the romaine cut side up to a serving platter and pile on the bacon, pomegranate seeds, and blue cheese crumbles.
Drizzle the homemade blue cheese dressing over the grilled romaine.
Finish with balsamic glaze and serve.

Video

Notes

Be sure that you do not overcook the lettuce. Only grill it for 1 to 2 minutes on each side. Otherwise, the lettuce will become wilted.
The blue cheese dressing can be stored in the fridge for up to 2 weeks.

Nutrition