Grilled Romaine Salad

Romaine grows well in the Mediterranean climate. The name “romaine” suggests that the lettuce might have originated in Rome. This lettuce is more than just a tasty leaf that adds color and crunch to a salad. It also provides vitamins, minerals, and fiber, which offer a range of health benefits, and there are many simple ways to add romaine lettuce to the diet.

One of the simplest ways and my favorite during the summer months, is to grill it. And, since Memorial Day is celebrated this weekend, it’s the perfect time to share my recipe. I’ve added crumbles of Gorgonzola and crispy Prosciutto drizzled with a balsamic vinaigrette. A skewer of roasted tomatoes added an additional vegetable and a splash of color to the plate. If you do not have Gorgonzola, use blue cheese and bacon would be a good substitute for the prosciutto.


  • Heads of romaine lettuce (halved lengthwise, rinsed and dried)
  • Extra virgin olive oil
  • Salt and pepper
  • Gorgonzola crumbles
  • Prosciutto slices
  • Grape or cherry tomatoes, rinsed, dried and rubbed with EVOO, (optional)
  • Balsamic vinaigrette 
  1. With a basting brush or your fingers, smear a generous amount of olive oil on the cut side of each romaine half. Sprinkle with course sea salt.
  2. On a parchment-lined baking sheet, place the Prosciutto slices in a single layer. Bake in a 350* oven until crispy. Let cool a bit and then chop or break into desired pieces.
  3. Using a hot charcoal, gas or electric grill, place romaine halves cut-side down.
  4. Cook until slightly wilted and charred.
  5. Using a pair of tongs, turn over and cook an additional 3-5 minutes.
  6. Arrange heads of romaine (cut side up) on a platter, season with salt and pepper. Scatter crumbles of Gorgonzola over grilled romaine. Top with Prosciutto pieces and a drizzle of vinaigrette.
  7. Grill tomatoes, if using.
  8. Serve on individual plates or on one large platter for family style. Set out extra-vinaigrette and a loaf of focaccia or ciabatta.
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