Photo: Anna Pelzer
Grilled Romaine Salad
15 ingredients
Serves 4.
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Romaine lettuce is both sturdy enough and flavorful enough to stand up to the heat and the char of a grill. Add some avocado and a Caesar-inspired vinaigrette, and you’ve got a grilled salad that belongs alongside a thick, juicy grilled steak.
Estimated Nutrition (whole recipe, rough)
893
Calories
44g
Protein
56g
Fat
66g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup white wine vinegar
- 1/2 tsp. anchovy paste
- 1/2 tsp. whole-grain mustard
- 1 Tbs. fresh lemon juice
- 1 Tbs. fresh oregano
- 1/4 tsp. roasted garlic paste
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- 1 tsp. honey
- Kosher salt and freshly ground pepper, to taste
- 2 heads romaine lettuce, outer leaves removed
- Olive oil for drizzling
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted, peeled and sliced
- 1/4 lb. Asiago cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes