Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons
January 25, 2024 by Kimberly
Indulge in the unique taste of Grilled Romaine Salad, drizzled with zesty Lemon Yogurt Dressing and sprinkled with homemade Garlic Croutons – a true garden delight!
25 MINUTES
EASY
VEGETARIAN
INT.
384 PER PORTION
CRISPY / SALTY / UMAMI
EVERYDAY
SIDE / DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Step into a world of fresh and zesty flavors with this Grilled Romaine Salad, a perfect blend of smoky, tangy, and crunchy textures. This healthy salad recipe becomes a gastronomic delight when grilled, bringing out a delicious charred flavor. Drizzled with this easy yogurt dressing and topped with homemade garlic croutons, this dish is a refreshing departure from your usual salad routine, ideal for health-conscious gourmets and vegetarian salad enthusiasts alike.
How to serve:
Serving this dish is all about embracing the freshness and warmth. The grilled romaine leaves, with their slightly wilted yet crisp texture, make a perfect base for the zesty lemon flavor of the lemon yogurt dressing. The addition of crunchy, golden garlic croutons adds a delightful contrast, making every bite a perfect harmony of flavors. Serve it as a standalone light lunch or as a sophisticated side to your main course.
How to store:
If you have leftovers, keep the grilled romaine, dressing, and croutons separate. The lettuce can be refrigerated for up to two days, while the lemon yogurt dressing and garlic croutons can be stored for longer. This separation ensures that the croutons remain crunchy, and the lettuce stays fresh, allowing you to enjoy this zesty and healthy grilled romaine salad whenever you desire.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 4 PORTIONS
SALAD
- 2 romaine salads
- 2 tbsp olive oil
- pinch of salt
DRESSING
- 4 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 1 garlic clove
- 3 tsp yogurt
- 2 tbsp grated parmesan
- 1 tsp lemon juice
- 1 tsp capers
- salt & pepper to taste
CROUTONS
- 60g baguette
- 2 tbsp olive oil
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
TOPPINGS
- chives
- honey
- 30g walnuts (1/4 cup)
- 30g parmesan (1/4 cup)
ACTIVE: 10 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- chopping board
- cheese grater
- sealable jar
- Set the oven to the grill function at 250°C (480°F)
- Wash the romaine lettuce (leave as whole) thoroughly.
- Halve the lemon.
- Roughly chop the walnuts.
- Grate the parmesan.
- Peel the garlic.
- Cut the baguette into small cubes.
ACTIVE: 10 min
PASSIVE: 5 min
COOKING
1. For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.
2. Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.
3. Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.
4. Place the baking tray in the oven and grill for 5-7 minutes.
5. Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.
NOTE: The calorie information may vary depending on the product used, country and region.
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