Grilled Romaine with Toasted Walnuts and Parmesan has a nice, smoky flavor and is delicious with a simple vinaigrette. A great lunch salad!
Am I late to the grilled romaine party? Is this a thing that everyone forgot to tell me about?
All I know is, I recently tried it for the first time at a restaurant and had to make my own version at home. Now, I want this grilled romaine with toasted walnuts and Parmesan every day.
Where has it been all my life?
In case you’re as clueless as I was mere weeks ago, when you grill romaine hearts, they get a delicious, smoky flavor that makes you weak in the knees. (This is a proven fact, based on my careful experimentation.)
I mean, it turns plain lettuce into the showstopping star of your meal. And, the romaine gets gorgeous grill lines!
All I did was brush my indoor grill pan with olive oil, heat it on medium high, and throw on the romaine hearts for three minutes per side (six minutes total). Then, I added toasted walnuts (they take two minutes in a pan on the stove), shaved Parmesan, and the simplest of vinaigrettes.
Have you ever tried grilled romaine?
(Recipe Source: Inspired by a grilled romaine salad I ate in an Italian restaurant. I added the toasted walnuts.)
- 2 whole romaine hearts (the inner leaves of a head of romaine)
- 1/4 cup shelled walnuts (roughly chopped)
- olive oil to brush on grill pan or grill
- 10-12 shavings of fresh Parmesan cheese
- 1/8 cup olive oil
- 1/8 cup white balsamic vinegar
- garlic powder to taste
- salt to taste
- black pepper to taste
- Carefully rinse the romaine hearts and pat them dry with paper towels. Trim off just the dark edge of each root end, making sure to leave the romaine hearts intact.
- Roughly chop your walnuts and place them in a small pan on the stove over medium-high heat. Stir them around for two minutes, just until they become fragrant. Remove the pan from the heat.
- Brush your grill pan with olive oil and heat it (or your outdoor grill) on medium high. When the grill is hot, add the romaine hearts and cook them for three minutes before flipping them over. Cook the romaine for three minutes longer, turning if needed to get it browned all around.
- While the romaine is cooking, use a vegetable peeler to shave off pieces of Parmesan and set them aside.
- To make your vinaigrette, whisk the olive oil, vinegar and seasonings in a small container. Serve the romaine topped with the walnuts, Parmesan and some dressing.
I've found it's easier to buy a package of romaine hearts, because they are cleaner than a head of romaine. If you are starting with a head of romaine, remove the outer leaves and any wilted leaves until you find the hearts in the middle.