Grilled Romaine with Citrus Herb Vinaigrette

★★★★★ 1 Review
atrusty avatar
By Angela Trusty
from Danville, IN

This super fast and easy recipe will WOW your friends and family. There's more to grill than meat. Grill some salad! It's so quick to throw on the grill while the meat is resting.

serves 6
prep time 5 Min
cook time 5 Min


  • 3 bunch
    romaine lettuce head
  • 1/3 c
    green onions, sliced
  • 1/3 c
    fresh parsley, chopped
  • 3/4 c
    goat cheese,crumbled
  • 1/4 c
    olive oil, extra virgin (to brush on lettuce and grill)
  • 2/3 c
    olive oil, extra virgin
  • 1/4 c
    orange juice, unsweetened
  • 2 Tbsp
    white wine vinegar
  • 4 tsp
    dijon mustard
  • 2 tsp
    lime juice
  • 2 tsp
    lemon juice
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    oregano, dried
  • 1/4 tsp
  • 1/8 tsp

How To Make

  • 1
    Prepare a charcoal or gas grill for direct grilling over medium heat. Brush and oil the grill grate. To make the vinaigrette, add the vinegar, orange juice vinegar, Dijon, lime juice, lemon juice, basil and oregano to a blender or food processor. Pulse to blend. With the machine running, slowly add the olive oil and process until the dressing emulsifies. Transfer to a bowl. Season with salt and pepper. Cut each romaine heart in half, leaving the core intact. Brush the cut side of the romaine halves with olive oil. Place the romaine halves, cut side down, on the grill directly over the heat and cook until the leaves develop a char and slightly wilt, about 2 minutes. Turn and cook for about another 2 minutes. Transfer the romaine halves, cut side up, to individual plates. Spoon 2 tablespoons of the dressing over each salad and top with 1/6 of the green onions, 1/6 of the parsley and 2 tablespoons of crumbled goat cheese. Pass additional vinaigrette on the side. Serves 6.

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