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Grilled Romaine Salad

I love switching up my salad routine with this interesting Grilled Romaine Salad. Lightly searing the romaine makes it slightly nutty and smoky, and when you do it right the texture inside remains firm and crunchy.

A simple dressing of lemon juice, capers, and Dijon mustard adds a tangy finish reminiscent of a classic Caesar.

Romaine is packed with vitamins C and K, along with folate and beta-carotene. It’s a great addition to any diet for a robust immune system, antioxidant support, and a healthy gut.

Try it out alongside a grass-fed steak or some grilled fish for an easy and satisfying meal.



  • 2 teaspoons fresh lemon juice
  • 1 tablespoon capers, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 tablespoon organic white miso paste
  • 2 tablespoons olive oil, divided
  • ⅛ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper, divided


  • 4 hearts of romaine lettuce or little gem lettuce
  • 1 small avocado, peeled and thinly sliced
  • ¼ cup slivered toasted almonds


1. Preheat a cast iron skillet over medium heat.
2. In a medium mixing bowl add lemon juice, chopped capers, Dijon, white miso paste, one tablespoon of olive oil, half the sea salt, and half the pepper. Mix well until emulsified and set aside.
3. Cut lettuce into halves lengthwise and sprinkle with the remaining olive oil, salt, and pepper.
4. Once the pan is hot, place the lettuce hearts face down and grill for 1 ½ minutes, then flip and grill for 30 seconds for a total time of 2 minutes per half.
5. Transfer lettuce onto a serving platter, top with avocado slices, toasted almonds and drizzle with dressing. Eat immediately.



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