Grilled Romaine Salad is a great way to serve a Summer side dish. With Pine Nut Vinaigrette and grilled asparagus, all you need is some grilled steak, or grilled scallops … or both.
Well, I must say I out did myself with this one. I decided to jump on the Pine Nut Vinaigrette bandwagon since I’ve been seeing it everywhere lately. I’m glad I did – delicious. And it happen to be a perfect dressing for this grilled romaine salad.
This grilled romaine was easy to prepare, healthy, fresh, pretty and absolutely delicious. What more could you ask for.
To get this meal on your Summer table, start by getting that grill fired up, with final temperature reading 350 degrees.
How to Grill Romaine Lettuce
Prepare romaine by stripping outer leaves so you have a clean and uniform head of lettuce. Brush the romaine with olive oil. Prepare the asparagus by washing and cutting lower tough ends off. Brush asparagus with olive oil.
Prepare scallops by placing them on end and with a sharp knife, score an X on the top side. Brush the scallops with olive oil.
Place scallops, scored side down on the oiled grill grates. Add asparagus along side. Cook Scallops for 4 – 5 minutes per side, or until browned. Toss the asparagus several times for even cooking.
Once you’ve turned the scallops for the first time, add the Romaine and grill until toasted. Turning several times to toast evenly.
Remove asparagus and romaine and chop coarsly and place in a salad bowl. Or you can serve the two vegetables whole as shown in the top photo.
Drizzle with Pine Nut Vinaigrette. Place scallops along side, top scallops with honey dew/Avocado salsa. Serve immediately and reel over the flavors and graciously accept all compliments.
Our only mistake was the wine pairing. The Sauvignon Blanc was just plain wrong. We needed a toasty Chardonnay. Oh well, we suffered through and drank it anyway. 🙂
This grilled romaine is such a favorite I even prepared it at our camp site at Moraine Park.
Grilled Romaine Salad Recipe with Pine Nut Vinaigrette
I hope you give this grilled romaine salad a try. And if you do, please come back and give the recipe a star rating. And if you have a favorite grilled romaine recipe, let me know, I’d love to give it a try.
More Side Salad Recipes
- Avocado Mango Salad with Blue Cheese
- Baby Kale and Apple Salad with Cider Vinaigrette
- Arugula Salad with Truffle Vinaigrette
And if you’re looking for even more salad recipes, check out my Salads Category. You’ll find a ton of great ideas. And the most popular post in that category, Old Taco Salad Recipe.
Grilled Romaine Salad is a great way to serve a Summer side dish. With Pine Nut Vinaigrette and grilled asparagus, all you need is some grilled steak, or grilled scallops … or both.
- 2 heads Romaine lettuce outer leaves removed
- 1 pound asparagus tough ends removed
- 1 large shallot
- 1 whole lemon zested and juiced
- 1 Tablespoon sherry vinegar
- 1/2 Cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts
- Combine shallot, lemon zest and juice, and vinegar in a food processor and whirl for about 30 seconds. With food processor running, slowly drizzle in olive oil, then add salt/pepper/pine nuts. Process until fairly smooth but a few pieces of pine nut are still visible, about 1 minute. Drizzle over warm asparagus/romaine salad. Set aside.
- Light grill and set final temperature at 350 degrees. Brush romaine and asparagus with olive oil. Place asparagus on a grill pan and cook, tossing, for 5 minutes. Add romaine lettuce and cook until leaves are browned and lettuce is just starting to wilt.
- Place on a platter and drizzle with vinaigrette. You can slice up the vegetables if you’d like for an alternate presentation.
Grilled Romaine Salad with Pine Nut Vinaigrette … It’s What’s for Dinner
Vickie Hemphill says
June 6, 2009 at 10:50 pmBeautiful and mouthwatering description – great job! Adding this one to my book.
cgrape says
June 6, 2009 at 11:05 pmLea Ann this really sounds great – and a beautiful presentation. It’s the second time that I have read that you should score scallops on one side when grilling – what is the reason for that?
Just for clarification. Do you keep the romaine head in tack when grilling? And was it a large head?
leaannbrown says
June 7, 2009 at 3:14 amRe: scoring I’m not sure Carol. I would imagine that the scallop is taller than it is wide, so the scoring just helps it cook through.
The romaine head was medium in size. And yes, kept in tack until chopped. It was so good. Toasty on the outside and still cool and crisp on the inside. yum
Nancy Harrington says
June 7, 2009 at 9:42 pmThat does it. I’m moving to Highlands Ranch. Pls. get my room ready 🙂
Steve says
June 12, 2009 at 2:07 pmLooks delicious, where do you like to get your scallops from down south?
leaannbrown says
June 12, 2009 at 4:46 pmThanks Steve! I usually get them from Whole Foods, Highlands Ranch. I do keep some in the freezer that I buy from Costco also. They’re pretty good. I buy them frozen in a clear bag in the meat department. I’ve not tried the frozen ones in the regular seafood freezer dept. I’m pretty darn picky about my scallops. 🙂
Karen Harris says
August 12, 2013 at 8:10 amYep, before we met, so I can’t blame you. This looks awesome Lea Ann.
Lea Ann says
August 13, 2013 at 6:11 amThanks for taking a look Karen. I love this recipe and should blog about it again.