When you’re already grilling, get some Romaine ready for the grill. You’ll love the hearty yet light flavor of Grilled Garden Romaine to go with your main dish.
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
2 Romaine hearts, cleaned, blotted dry, and cut in half lengthwise
3 tablespoons olive oil
1/4 cup buttermilk
1/4 cup Greek Yogurt
4 teaspoons minced chives
2 teaspoons lemon juice
1 tablespoon minced garlic
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
4 strips bacon, cooked crispy and crumbled
Instructions
Trim the stem of the lettuce to remove any brown parts.
Brush the cut side of the Romaine halves with olive and grill over medium-high heat for 3 to 4 minutes, leaving the grill lid up.
Brush the backs of the Romaine halves with olive oil, turn over, and grill for another 3 to 4 minutes.
Remove from grill when done and put on a serving platter, cut side up.
While Romaine is grilling, whisk buttermilk, yogurt, chives, lemon juice, and salt and pepper in a small bowl until ingredients are fully blended.
