Two heads of romaine lettuce, bisected but the cores left intact, drizzled with olive oil and sprinkled with SPG seasoning (salt, pepper and garlic). The lettuce is lightly charred and topped with a homemade blue cheese dressing, scallions and chopped nuts to make a Grilled Romaine Salad with Blue Cheese

Grilled Romaine Salad with Blue Cheese — GrillinFools Images ©

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Truth be told, we have been doing grilled romaine forever. Years before Gordon Ramsey shredded grilled romaine. For the first few years of this website, that grilled romaine was our most popular recipe. We even jumped on the kale bandwagon and made a grilled kale caesar salad. I know, I should be ashamed, I mean who the F actually eats kale? But I’m damn proud of those pics. And grilled kale is pretty good.

Grilled Romaine Salad with Blue Cheese Ingredients:

3/4 cup sour cream
1/3 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons white balsamic vinegar
1/3 cup blue cheese crumbles
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 heads romaine lettuce
2 tablespoons olive oil, divided
1 teaspoon SPG seasoning (Salt, Pepper, Garlic), divided, substitute garlic salt or granulated garlic and salt
4 stems scallions, finely chopped
1 pinch red pepper flakes
1/4 cup roasted, salted peanuts, finely chopped

Before we even light the grill, make the blue cheese dressing. That’s right, home made blue cheese!

Blue Cheese Dressing:

In a mixing bowl, combine the sour cream, mayonnaise, buttermilk, white balsamic, blue cheese crumbles, salt and pepper. Afterward, blend completely and refrigerate.

This can be done days, or even a week or two, ahead of time.

Then, light the grill for two-zone grilling with coals on one side and nothing on the other.

Target temp at the grill grate is medium high/high heat.

Prepare the Grilled Romaine Salad:

First, remove the really leafy, outer leaves from the heads of romaine to create giant hearts of romaine.

Bisect the two heads of lettuce lengthwise:

Then, drizzle with olive oil on the rounded side of the heads of lettuce (not the flat, sliced side)

Dust with the SPG or garlic salt (or granulated garlic and salt) and then flip over and repeat on the flat, sliced side:

The reason we do the flat side last is that if we do that first, is that when we flip it over after applying the oil and seasoning, most of it will stick to the cutting board.

How to Make Grilled Romaine Salad with Blue Cheese

Subsequently, take the oiled and seasoned lettuce over to the grill and drop it right over the hot coals:

The goal here is to get some char along the outside.

This will require the lettuce to be placed over the fire three different times: once on the flat side here and twice on the curved outer edge to get even charring:

Once the lettuce is lightly charred all the way around, remove from the grill and plate:

I placed this turmeric chicken around my grilled salad before hitting it with the dressing:

Actually, I deconstructed my blue cheese, or at least didn’t completely construct it. I mixed everything up but left the crumbles out.

Thus, I did this to have some contrast in the pics.

Furthermore, it doesn’t impact the flavor at all to add the crumbles separately:

Then sprinkle the chopped nuts, scallions and red pepper flakes over our chicken salad (see what I did there?):

Grilled Romaine Salad with Blue Cheese Summary:

Indeed, the older I get the more I love a good salad. Let’s face it, I’ve eaten plenty of meat in my lifetime. Thus, a salad is pretty refreshing to me now. And this one, with that lovely crunch from the lettuce and nuts along with that smoky char and creaminess of the dressing and rich savory of the crumbles, is just plain wonderful.

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Grilled Romaine Recipe Card:

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Grilled Romaine Salad with Blue Cheese

Bisected heads of romaine, charred over a charcoal fire and then topped with blue cheese and other goodies to make Grilled Romaine Salad with Blue Cheese

Prep Time5

Cook Time10

Course: Appetizer, Salad

Cuisine: American, American Fare, Appetizer, Salad

Keyword: Blue Cheese, Blue Cheese Crumbles, Blue Cheese Dressing, Chopped Nuts, Everdure, Everdure Hub II, Grilled Lettuce, Grilled Romaine, Grilled Romaine Lettuce, Grilled Romaine Salad, Grilled Romaine Salad with Blue Cheese, Grilled Salad, Red Pepper Flakes, Salad with Blue Cheese, Scallions, Turmeric Chicken

Servings: People

Ingredients

¾ cup Sour cream
⅓ cup Mayonnaise
2 tablespoons Buttermilk
2 tablespoons White balsamic vinegar
⅓ cup Blue cheese crumbles
1 teaspoon Sea salt
½ teaspoon Fresh ground black pepper
2 heads Romaine
2 tablespoons Olive oil Divided
1 teaspoon SPG seasoning Salt, Pepper, Garlic
4 stems Scallions Finely chopped
1 pinch Red pepper flakes
¼ cup Roasted, salted peanuts Finely chopped

Instructions

In a mixing bowl, combine the sour cream, mayonnaise, buttermilk, white balsamic, blue cheese crumbles, salt and pepper. Blend completely and refrigerate. This can be done days or even a week or two ahead of time
Light the grill for two zone grilling with coals on one side and nothing on the other. Target temp at the grill grate is medium high/high heat
Remove the really leafy, outer leaves from the heads of romaine to create giant hearts of romaine. Bisect the two heads of lettuce lengthwise. Drizzle with olive oil on both sides of the romaine. Dust both sides with the SPG or garlic salt (or granulated garlic and salt)
Place the lettuce right over the hot coals and lightly char. Rotate and roast until the romaine is charred all the way around.
Remove from the grill and plate. Top with the blue cheese dressing, chopped nuts, scallions and red pepper flakes. Serve immediately to avoid wilting

Video

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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