It may still be rain-snowing in April right now, but the handful of sunny days we’ve had recently are making my thoughts turn to summer and grilling. Regardless of the protein we’ve chosen to grill–steaks, brats, salmon, or even haloumi–this Grilled Romaine Salad is a perfect side! It will easily please everyone at your next grill out!
Our good friends Katie and Julie introduced us to this recipe a couple of summers ago. Skeptical? I was! It’s surprising that something as delicate as lettuce leaves don’t get completely destroyed on the grill, but you’re only keeping them on there long enough to warm up and get a bit crispy on the outer layers.
We’re using red onions instead of white, because they get a little bit sweeter as they slow roast. You could probably use vidalias or another sweet onion if you want to amp that flavor up even more. These should go on the grill early and just hang out in indirect heat, flipping occasionally. The longer you leave them, the more flavorful they’ll be. You can hit them quickly on the direct heat before removing them to get just a bit of char on.
The lettuce doesn’t take long at all and should probably be the last thing going on the grill. A couple of minutes on each side is plenty. It needs some oil to keep from drying out. That’s another opportunity to get some extra flavor in the salad, so spring for some slightly higher-shelf olive oil.
The outer leaves of the lettuce bunch will be more charred, while the inner leaves are warm and still covered in oil, so be sure to chop thoroughly and mix both flavors throughout the salad. The oil on the lettuce means you don’t really need a dressing here, though you can’t go wrong with a quick olive oil and vinegarette mix.
You’re basically prepping a normal delicious salad, then bringing in the charred flavor from the lettuce and some slow-grilled sweetness from the onions. We add some salty feta cheese and juicy fresh tomatoes, then just toss with salt and pepper. Simple, summery, and delicious. Bonus points: skewer and grill the tomatoes as well!
- 2 heads Romaine lettuce
- 1 large red onion
- 8 oz block of feta cheese diced
- 8 oz cherry tomatoes diced (or 2 large tomatoes)
- 3 Tb of olive oil
- Salt and fresh ground pepper to taste
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Preheat the grill. If using charcoal, set up a two-stage fire with direct and indirect heat.
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Chop the heads of Romaine in half lengthwise. Be sure to leave the stem, lest the leaves separate.
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Distribute the oil over the Romaine, being sure to get it in between leaves where possible.
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Remove the outermost skin of the onions and chop in half along the “equator”, leaving the ends on.
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Once the grill is ready, put the onions cut side down over indirect heat. Let grill for at least 15 minutes, longer if possible.
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Once you are about 5 minutes from done, put the heads of Romaine cut side down over direct heat. Grill for 1 or 2 minutes until starting to char. Flip, and grill for another 1-2 minutes. Remove from heat.
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Place the onions over direct heat for 1-2 minutes, flipping halfway through, to ensure some charring. Remove from heat.
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Roughly chop the lettuce and add to salad bowl. Remove the outermost layer of the onion, then chop the remaining onion and add to salad bowl. Toss with tomatoes and feta.
Season with salt and fresh ground pepper to taste. Mix, and enjoy!