Grilled Romaine Salad

Why I Love This Recipe

I don't want summer to ever end. Lucky for me, and for you by way of my test kitchen, I live in LA where any sign of cooler weather over the next few weeks is a complete farce known as "fake fall", and summer will be rolling strong for at least two more months, perhaps three. I am not even a little bit mad about it.

This Grilled Romaine Salad is peak summer vibes. We are talking whole heads of romaine that go directly on the grill until they get those gorgeous char marks and just start to wilt at the edges, then get drizzled with my Basil Vinaigrette and piled with all the best summer fruit: ripe peaches, juicy tomatoes, and avocado. Yes, all technically fruits. Yes, it is a flex that they are all on the same plate together. It is a knife and fork salad and one of my absolute favorites.

I used to make this constantly as a private chef because it is a stunner and a beautiful centerpiece to a table. Char the romaine ahead of time, have everything else ready to go, and assemble right before your guests arrive. You are not cooking it long enough for it to fully wilt and it does not need to be served hot, which makes it one of the most stress-free showstopper dishes in my whole repertoire. Pair this with my Perfect Juicy Grilled Chicken Thighs for a full dinner, or serve it alongside my Grilled Flank Steak with Salsa Verde for a summer dinner party spread that will absolutely blow everyone away.

Ingredients

Substitutions & Swaps

🥬 Romaine Lettuce

• Little Gem Lettuce - Little Gems are essentially a smaller, more compact romaine and hold up beautifully on the grill. They char quickly and stay sturdy, making them an almost seamless swap.
• Radicchio - Halved radicchio gets wonderfully smoky on a hot grill and the bitterness mellows out, creating a bold, complex base that pairs perfectly with the basil vinaigrette.
• Endive - Belgian endive halves caramelize fast over high heat, turning slightly sweet and tender while keeping enough structure to hold all the toppings.
• Escarole - Escarole has thick, sturdy leaves that take on beautiful char marks without wilting into nothing, and its mild bitterness plays nicely against the richness of the goat cheese and avocado.

🌽 Asparagus and Corn

• Broccolini - Broccolini's thin stalks char quickly at high heat and develop a slightly nutty, sweet flavor on the grill that slots right into the veggie base of this salad.
• Zucchini - Thick zucchini planks get gorgeous grill marks and a tender bite. They absorb the basil vinaigrette really well, almost acting as a sponge for all that flavor.
• Green Beans - Toss whole green beans directly on the grill grates and they blister and char in just a few minutes, giving you a snappy, slightly smoky substitute for asparagus.
• Shishito Peppers - Shishitos blister incredibly fast over high heat and add a mild, sweet pepper flavor with the occasional kick. They bring both visual interest and textural contrast to the platter.

🍑 Stone Fruit

• Pluots - As mentioned in the post, pluots from the farmers market are an exceptional choice here. They are sweeter and less tart than plums, and their deep red flesh looks stunning against the greens.
• Peaches - Ripe peaches can go directly on the grill for a minute or two to caramelize their natural sugars, adding a jammy, honeyed sweetness that balances the acidic vinaigrette.
• Nectarines - Nectarines hold their shape better than peaches when sliced into wedges, making them easier to arrange on the platter without getting mushy.
• Cherries - Halved Bing or Rainier cherries bring a burst of concentrated sweetness and a jewel-like appearance that makes the finished salad look even more impressive on the table.
• Apricots - Apricots are tart and floral, and their slight tang cuts through the richness of the goat cheese and avocado in a way that peaches and nectarines do not quite match.

🧀 Goat Cheese

• Feta Cheese - A good briny, creamy block feta crumbled over the top gives you that same salty tang as goat cheese, and its firm texture means it won't disappear into the salad the way softer cheeses can.
• Ricotta Salata - Ricotta salata is firm enough to shave or crumble cleanly and has a milky, slightly salty flavor that is subtler than goat cheese, letting the basil vinaigrette take center stage.
• Burrata - Torn burrata draped over the warm grilled vegetables is an indulgent move. The creamy interior melts slightly into the salad and acts almost like a dressing all on its own.
• Shaved Pecorino Romano - Pecorino Romano brings a sharp, grassy, slightly funky note that actually complements the basil vinaigrette incredibly well since both share herby, aromatic qualities.

🫙 Basil Vinaigrette

• Lemon Herb Vinaigrette - A simple lemon herb vinaigrette with fresh thyme and parsley keeps the same bright, acidic profile as the basil version and works especially well if you do not have fresh basil on hand.
• Green Goddess Dressing - Green goddess is herbaceous, creamy and tangy all at once. Its anchovy backbone adds a savory depth that makes the grilled vegetables taste even more complex.
• Champagne Vinaigrette - Champagne vinegar has a clean, delicate acidity that does not overpower the subtle char on the romaine or the sweetness of the stone fruit, making it a very elegant backup option.
• Tahini Lemon Dressing - A tahini and fresh lemon dressing brings a nutty, creamy element that pairs beautifully with grilled vegetables and holds up to the bold flavors of the heirloom tomatoes and avocado.

How to Make Grilled Romaine Salad

Step 1: Heat a grill or grill pan to high.

Drizzle the olive oil over the romaine, asparagus and corn.

Step 2: Grill the lettuce for about 1-2 minutes until there are char marks on the lettuce, but it still holds its shape. Place them on a serving platter.

Step 3: Repeat with the asparagus. Once grilled, cut the asparagus into pieces.

Step 4: Grill the corn until charred, then remove kernels from the cob.

Add the grilled vegetables to the platter with the grilled lettuce.

Step 5: Arrange heirloom tomatoes, stone fruit slices, avocado, and goat cheese on top. Serve alongside a basil vinaigrette.

🥬🌽🍑 Tips & Tricks for the Best Grilled Romaine Salad

This is the summer salad you'll be making on repeat all season long.

• Get your grill screaming hot before anything goes on it. High heat is what creates those char marks on the romaine without wilting the whole head. A medium or low grill will steam the lettuce and turn it into a soggy mess.
• Halve the romaine heads lengthwise and keep them intact. Cutting through the core holds the leaves together while grilling, so you get beautiful char marks on the flat cut side without the lettuce falling apart on the grates.
• Grill the romaine cut-side down only, for 1 to 2 minutes max. You only want to char the flat surface while keeping the interior crisp and cool. Flipping it or leaving it too long will collapse the texture entirely.
• Pat the romaine dry before drizzling with oil. Any surface moisture will cause steam to build between the lettuce and the grill, which prevents proper caramelization and char development.
• Snap the woody ends off asparagus before oiling and grilling. The bottom inch or two of asparagus is fibrous and tough no matter how long you cook it. Snapping where it naturally breaks removes exactly the right amount every time.
• Grill the corn with the husks completely removed. Direct contact between the kernels and the hot grates is what develops that deep, sweet char. Husks trap steam and give you cooked corn, not grilled corn.
• Cut the avocado right before assembling the platter. Avocado oxidizes quickly once exposed to air. Cutting it last keeps it bright green and visually appealing when the salad hits the table.
• Use stone fruit that is ripe but still slightly firm. Overripe stone fruit will break down and get mushy when sliced into wedges. Fruit with a little firmness holds its shape on the platter and delivers clean, juicy bites.
• Crumble the goat cheese rather than slicing it. Crumbled goat cheese distributes more evenly across the salad and clings to the grilled vegetables and vinaigrette better than a solid slice would.
• Dress the salad right before serving, not before. The basil vinaigrette contains acid that will continue to wilt the grilled romaine and break down the avocado if it sits too long. Dress it tableside or at the very last moment.
• Let the grilled vegetables cool for two to three minutes before plating. Placing scalding hot grilled corn and asparagus directly against the avocado and goat cheese will melt and break down those toppings. A brief rest keeps every component at its best.
• Season the romaine, asparagus, and corn with salt and pepper before they go on the grill, not after. Seasoning before grilling allows the salt to penetrate the surface slightly and enhances the caramelization as the vegetables hit the hot grates.

Grilled Romaine Salad FAQs

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