Quick Grilled Romaine with Lemon-Dijon Vinaigrette

One last grill of the season turned into a simple, flavorful salad alternative: romaine hearts halved and briefly grilled just until they developed char marks. Grilling adds a smoky depth and softens the leaves slightly while keeping a pleasant crunch.

Why this works

Grilling romaine transforms an ordinary salad into something more interesting without much effort. The char brings out savory notes and contrasts nicely with a bright, tangy dressing. It’s an easy technique that can elevate weeknight meals or serve as a surprising side for guests.

Ingredients

• Romaine hearts, halved
• Fresh lemon juice
• Grainy Dijon mustard
• Extra virgin olive oil
• Salt and freshly ground black pepper

Method

Preheat the grill so the grates are hot. Brush the cut sides of the romaine lightly with oil and place them cut-side down on the grill just long enough to create dark char marks—this usually takes a minute or two depending on heat. Meanwhile, whisk together lemon juice, a spoonful of grainy Dijon, and a pinch of salt and pepper. Slowly stream in extra virgin olive oil while whisking until the dressing reaches a smooth, emulsified consistency.

Remove the romaine from the grill, drizzle with the lemon-Dijon vinaigrette, and serve immediately. The contrast between the warm, smoky romaine and the bright, zesty dressing is delightful. Even skeptics may be surprised at how well grilled lettuce works.

Serving suggestions

This grilled romaine makes a great accompaniment to grilled proteins like chicken, fish, or steak, and it pairs well with toasted bread or shaved Parmesan. For extra texture, finish with a sprinkle of toasted nuts or seeds, or a few crumbles of cheese.

Simple, fast, and full of flavor—this grilled romaine with lemon-Dijon vinaigrette is an easy way to make the most of your grill and impress guests without a lot of fuss.