Skip to content

Charred Romaine With Lemony Goddess Dressing

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.
grilled romaine lettuce with lemony dressing
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 15 minutes

Ingredients

  • 1 clove garlic, chopped
  • 1/2 cup packed fresh parsley
  • 1 tsp. dried tarragon
  • 2 tbs. lemon juice
  • 5 tbs. extra-virgin olive oil, divided
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. sea salt, plus one pinch, divided
  • 2 romaine hearts
  • 1 cup grape tomatoes, halved
  • 1/4 cup pitted kalamata olives, halved

Directions

STEP 1
In a food-processor bowl, place the garlic, parsley, and tarragon and process until finely minced. With the machine running, gradually drizzle in the lemon juice and then 3 tablespoons of the olive oil. Add the pepper and 1/2 teaspoon of salt and process until mixed. Pour the dressing into a small bowl.
STEP 2
Preheat the grill to medium-high. Trim the base of each romaine heart, leaving the stem intact. Slice each romaine heart in half lengthwise. Place the four halves on a plate, cut side up, and brush with 1 tablespoon of olive oil. Sprinkle with a pinch of salt.
STEP 3
When the grill is hot, oil the grate with the remaining olive oil. Place the romaine on the grill, cut side down. Grill for two to three minutes, pressing down lightly with tongs occasionally, until the romaine is marked and softened. Turn the romaine with your tongs and cook for about two minutes longer.
STEP 4
Transfer to a plate and top with the tomato halves and olives. Drizzle with dressing and serve.

For more plant-based grilling recipes, see “Vegan Grill Recipes“.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Robin
Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

ADVERTISEMENT

More Like This

charred cabbage with cashew cream sauce

Charred Cabbage With Garlic-Ginger Vinaigrette

By Chef Yia Vang

Invite your friends and family over for this dish created by renowned chef Yia Vang.

Korean style temphe lettuce wraps

Korean-Style Tempeh Lettuce Wraps

By Robin Asbell

Grilled tempeh is served in butter-lettuce leaves and topped with chopped kimchi.

roasted artichokes with a wedge of lemon

Roasted Artichokes and New Potatoes with Lemon and Garlic

By Andrew Zimmern

Pair these artichokes with roasted fish or grilled chicken, or serve on its own with a bracing salad and some cheese as a light lunch or dinner.

Back To Top