#grilledlettuce

The smoky flavors of the grill and the creamy lemon dressing in this Grilled Romaine Lettuce Salad go very well together. It's great as a side dish or a quick meal.

Ingredients: 2 heads of Romaine lettuce. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons lemon juice. 1 clove garlic, minced. 1 tablespoon Dijon mustard. 2 tablespoons grated Parmesan cheese. 1/4 teaspoon Worcestershire sauce. Croutons for garnish optional.

Instructions: Preheat your grill to medium-high heat. Cut the Romaine lettuce heads in half lengthwise, keeping the core intact to hold the leaves together. Brush the cut sides of the lettuce halves with olive oil and season with salt and pepper. Place the lettuce halves on the grill, cut side down, and grill for 2-3 minutes until they have grill marks and are slightly charred. While the lettuce is grilling, prepare the creamy lemon dressing. In a bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, grated Parmesan cheese, and Worcestershire sauce. Season with salt and pepper to taste. Remove the grilled Romaine lettuce from the grill and place them on serving plates. Drizzle the creamy lemon dressing over the grilled lettuce halves. Garnish with croutons if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Experience the delightful smokiness of grilled butter lettuce paired with a luscious creamy dressing, cherry tomatoes, and feta cheese. A perfect side dish for your barbecue gatherings!

Ingredients: 2 heads of butter lettuce. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. For Creamy Dressing:. 1/2 cup Greek yogurt. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. Cut each head of butter lettuce in half, keeping the root intact to hold the leaves together. Brush the cut sides of the lettuce with olive oil and season with salt and pepper. Place the lettuce halves on the grill and cook for 2-3 minutes per side, or until grill marks appear. Remove the grilled lettuce from the heat and place on a serving platter. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, minced garlic, and lemon juice to make the creamy dressing. Drizzle the creamy dressing over the grilled lettuce. Top with halved cherry tomatoes and crumbled feta cheese. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes