grilled Romaine ad

Grilled lettuce.  


To be honest, the thought of hot lettuce used to have me like BLEEECH.  

But a year or so ago, I went to a quaint little restaurant with my dad and he recommended we order the Grilled Romaine Salad.  Hmmmmm, OK Dad.

I will tell you that I spent a good chunk of my teenage life doubting my father, as most forward charging children do.  But as per usual, my dad was right.

The trick is to the SEAR the lettuce on one side for mere seconds to get the char.  It’s not left alone to get wilty and turn to mush.  BLEEECH.  

The light sear ever so slightly changes the texture to one of deliciousness.  Feta cheese (or not if you’re Paleo-ing) and a Balsamic-Bacon-Tomato dressing makes this worthy of a googly heart eyed emoji.

Enjoy and let me know what you think in the comments!

Special Note: I typically don’t endorse cooking with olive oil due to the low smoke point, but in this recipe it helps crisp the sear and add the right flavor to the salad dressing.  Because none of the olive oil in this recipe is heated for very long, I’m willing to make the sacrifice.  You can trying subbing coconut oil or avocado oil, but the coconut oil will change the flavor and avocado oil is crazy expensive.

[recipe][recipename]Grilled Romaine Salad with Feta and Balsamic-Bacon-Tomato Dressing[/recipename]

[yield]Yields 2-4 (In my house, it’s just 2)[/yield]


  • 1 Head of Romaine Lettuce, cut in half lengthwise
  • 3 Tablespoons Extra Virgin Olive Oil, Separated
  • Pinch of Pink Sea Salt
  • 1/2 Small Onion, Finely Copped
  • 2 Pieces Bacon, Finely Copped
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 Cup or 6 Organic Cherry Tomatoes
  • 2 Tablespoon Feta Cheese
  • Fresh Cracked Pepper



  1. Cook the onion and bacon over medium high heat until the bacon is crispy.
  2. Add Balsamic Vinegar and Cherry Tomatoes and cook for 2 minutes
  3. Whisk in 2 Tablespoons Extra Virgin Olive Oil and remove from heat.
  4. Brush 1 Tablespoon of Extra Virgin Olive Oil over the cut side of the lettuce and sprinkle with pink sea salt.
  5. Place on hot grill or flat top until seared.  This typically takes only 30-60 seconds.
  6. To plate, place the romaine seared side up, drizzle with dressing and sprinkle the feta cheese and cracked pepper.

[/instructions] [/recipe]


And remember- Savor Every Bite.  

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