We are full swing into grilling season; it is one of my favorite perks about the warmer seasons. Especially here in Oklahoma once we get into the peak of the summer season, all our cooking is done outside because it is simply too hot to turn the oven on indoors or the stove!
A few years back I took a one time cooking class at a locally owned business in town and one of the tips I took from it was how to grill romaine lettuce. Did you know you could grill romaine to make delicious salads? I didn't! Now, a few years later, it's rare that I eat a salad any other way.
Grilling romaine takes just about 5 minutes or less. So, during the winter months, I easily can use a grill pan on my stove and make a quick salad, or during the summer I can toss it on the grill with dinner to make the salad. I even enjoy them for lunch too. They are so easy to make that you can whip up a grilled salad with a baby on your hip and a toddler at your feet!
The first thing I like to do when I am making grilled romaine is to season the romaine lettuce. I simply cut the romaine in half lengthwise to make two pieces, which will then be two salads. Then, I put one half in a plastic Ziploc bag with a crushed clove of garlic, a bit of olive oil with a little salt and shake it up! At this point, you can even let it sit for a bit to really soak in the flavors. The lettuce will be moist enough that you will likely not need any additional dressing.
Next up, you will simply place it cut side down on a medium heat grill for a few minutes then flip over and do the same on both sides. The heat will shrivel up the lettuce and leave beautiful grill marks.
Lastly, top those salads with delicious toppings such as a beautifully poached egg and lunch or dinner is served!
Grilled Romaine with Poached Eggs Recipe
Ingredients
- 1 head romaine lettuce
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 clove garlic, crushed
- 2 eggs, poached
- mozzarella cheese, shredded
- bacon bits
- chopped tomatoes
- carrot, shredded
Directions
- Begin by cutting the romaine lettuce in 1/2 lengthwise.
- Place it in a Ziploc bag with the olive oil, sea salt, and garlic.
- Shake it up to coat it well.
- Place it on the grill on medium heat cut side down for 30 seconds - 1 minute. Then, flip and leave on the grill for 1 minute.
- Place on a serving plate and get your toppings ready.
- Top the salad with your favorite toppings such as tomatoes, carrots, and cheese.
- Gently place your poached eggs on top of each ½ of the romaine.
- Cut and serve warm.
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