Grilled Romaine Salad: A Simple Yet Delicious Way to Enjoy Romaine
Restaurant-Worthy ‘Grilled Romaine Salad’ You Can Easily Make at Home!
Romaine lettuce, a staple in salads, can be enjoyed in a much more special way! Today, we’re making a ‘Grilled Romaine Salad’ that’s bursting with flavor from being freshly grilled. When you apply heat to romaine, which is usually eaten raw, its crisp texture remains, while a subtle sweetness and nuttiness are added, giving it a unique charm. Romaine lettuce has less bitterness than regular lettuce and is known for its distinct nutty flavor and crisp texture. Its name, meaning ‘Roman lettuce,’ suggests that the Romans enjoyed it, hence the name. It’s rich in Vitamin C, aiding in boosting immunity, and its mineral content is said to strengthen gums. This healthy and delicious romaine salad can be made even more special. Simply grilling it with olive oil brings out a different flavor, and when paired with nutty Parmigiano Reggiano cheese and savory bacon, it transforms into an elegant dish. Let’s get started!
Main Ingredients- 1 head mini romaine lettuce
- 2 strips thick-cut bacon
- Parmigiano Reggiano cheese (grated or shaved), to taste
- 1 Tbsp olive oil
- 1 Tbsp balsamic glaze or sauce
Cooking Instructions
Step 1
Prepare your fresh mini romaine lettuce. First, trim off the very bottom end of the lettuce head with a knife to clean it up. Then, starting from the trimmed base, carefully slice the lettuce in half lengthwise. This helps the leaves stay together and maintain their shape.
Step 2
Instead of separating and washing each leaf, it’s best to wash the halved romaine head thoroughly under running water. Make sure to rinse out any dirt or debris that might be hiding between the leaves.
Step 3
After washing, thoroughly shake off excess water from the romaine. You can also gently pat it dry with paper towels. Removing as much moisture as possible will help the olive oil coat the leaves evenly and prevent splattering when grilling.
Step 4
Drizzle the olive oil over the cut surfaces of the dried romaine. Use about 1 tablespoon, ensuring it coats the entire head, especially the cut sides. This step enhances the nutty flavor and aroma when grilled.
Step 5
Now, preheat your frying pan over medium-low heat. Place the olive oil-coated romaine into the pan, cut-side down. Let it cook gently until the cut side is lightly browned and slightly charred. Flip it over and cook briefly on the other side. The goal is to soften the lettuce while giving it a subtle char.
Step 6
While the romaine is grilling, prepare the bacon. Since it’s for topping, chop the bacon into small pieces. Aim for about a 0.5 cm dice.
Step 7
In a dry pan (no added oil), cook the chopped bacon over medium heat until it’s nice and crispy. The bacon’s own fat will render and cook it perfectly. Once crispy, transfer the bacon to a paper towel-lined plate to drain off excess grease.
Step 8
Arrange the grilled romaine lettuce attractively on a serving plate. It’s best to serve the salad while the romaine is still warm from grilling.
Step 9
Now, let’s add some flavor. Drizzle about 1 tablespoon of balsamic glaze or sauce evenly over the grilled romaine. The tangy sweetness of the balsamic will beautifully complement the roasted lettuce.
Step 10
Finally, generously grate fresh Parmigiano Reggiano cheese over the romaine. Grating it directly on top will release the most aroma and flavor. You can also use shaved pieces of cheese if you prefer.
Step 11
Top the salad with the crispy bacon bits, and your delicious and visually appealing ‘Grilled Romaine Salad’ is complete! Enjoy it immediately while it’s warm for the best flavor.
