Grilled Romaine Salad
Grilled Romaine Salad
Savory joins forces with tangy in this colorful salad that’s drizzled with Marie’s Garlic Parmesan Italian Vinaigrette and is hearty enough for a main course.
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4-6 servings
Ingredients
4 heads of baby romaine lettuce, sliced in half lengthwise
1 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1/4 cup parsley, coarsely chopped
1 green onion, thinly sliced
1/2 cup Parmesan cheese, shaved
1/2 cup Marie’s® Garlic Parmesan Italian Vinaigrette
Croutons:
4 slices of white bread, cut into 1/3″ cubes (about 1 cup)
1 tbsp olive oil
1/2 tsp dried parsley
1/2 tsp dried oregano
Salt and pepper, to taste
Directions
For the croutons: Preheat oven to 350°F. Toss bread cubes with olive oil, oregano, parsley, and salt and pepper. Bake until golden brown, about 12–15 minutes, stirring halfway through.
For the salad: Preheat grill to medium-high heat. Brush cut-side of romaine with olive oil and season with salt and pepper. Grill romaine lettuce cut-side down for about 3 minutes, or until charred. Move to a platter and drizzle with Marie’s® Garlic Parmesan Italian Vinaigrette. Top with remaining ingredients.
