Grilling romaine is a fun and tasty twist enhance a salad. This creamy and tart dressing pairs well with the charred flavor of the lettuce.
- 3 romaine lettuce hearts, washed and dried
- ½ cup + 2 tbsp. extra virgin olive oil, divided
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- 1 Fresno or jalapeño chili, minced
- 1 avocado, diced small
- 1 tbsp flat leaf parsley, chopped
- salt and pepper to taste
In a bowl, combine the red wine vinegar, salt, pepper, garlic, chili and parsley. Whisk in ½ cup extra virgin olive oil. Stir in the avocado gently—you don’t want to mush up the avocado. The vinaigrette will turn creamy and thicken slightly. Set aside.
Make sure your romaine is thoroughly dry. Cut each heart in half and trim the brown end off the stem. You can also trim the tops of the leaves but I like these to get crispy. Brush the cut side of the romaine with the remaining extra virgin olive oil and sprinkle with salt and pepper. Grill on a hot grill, 2-3 minutes per side until browned.
Serve immediately with vinaigrette spooned over lettuce. Makes 6 servings.