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Simply Grilled Romaine Salad with a Parmesan Bread Crust

Simply Grilled Romaine Salad with a Parmesan Bread Crust

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Total Time: 15

Active Time:

Makes: Serves 6

This is a 2 minute salad. Tired of everyday salad … I’m sure this has been done 100 ways, but this a great simple quick salad. I am a firm believer that if a salad benefits and is complimented by a particular dressing to use that, but for me … every day greens should be eaten with your favorite dressing.

I find this great with a creamy blue cheese, a blue cheese vinaigrette, a simple balsamic or just a plain Italian. My friend loves it with Ranch. Please feel free to use your favorite.

This is a slightly warm but still crispy salad that is great with just about any main dish.

Please note … I like to top mine with a little parmesan mixed with some bread crumbs right at the end to give it a crunch, but it is not necessary. It is just as good without it.


  1. 1Simply cut the Romaine hearts in half lengthwise, keep the end in tact so it stays together. Drizzle with olive oil, salt and pepper.
  2. 2Grill for 2 minutes leaf side down then flip and grill the cut side down for another minute.
  3. 3Mix just a teaspoon of olive oil, the parmesan and bread crumbs in a small bowl.
  4. 4Remove the Romaine to the top shelf of the grill or to a piece of foil and top so the bottom doesn’t cook much more … and top with the parmesan bread crumb mixture on the cut side, close the lid for just a minute or 2 until the cheese starts to melt. Serve and top with your favorite dressing.

Member recipes are not tested by the CHOW food team.

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