Grilled Romaine Salad

Ingredients:

• 3 medium size heads of romaine (look for heads with leaves that are tightly packed)
• 6 slices of bacon, cooked and crumbled
• 1 cup cherry or grape tomatoes, quartered or halved
• 1 cucumber, peeled and seeded, then diced into ½” cubes
• 1 small red onion, peeled and thinly sliced
• 3 ounces shaved parmesan cheese (can substitute blue cheese or feta)
• 2/3 cup panko breadcrumbs
• 1 ½ Tablespoons butter
• Garlic powder
• Salt
• Pepper
• 2-3 Tablespoons olive oil
• Dressing of your choice (ranch and blue cheese are both particularly good with the smokey, charred romaine)

Directions:

1. Preheat grill to high heat (500 degrees).
2. While grill is heating, melt the butter in a skillet over medium heat.
3. When butter is melted add in a pinch each (about 1/8 teaspoon) of garlic powder, salt and pepper.
4. Add the panko crumbs and cook, stirring constantly, until the crumbs are toasted and browned (about 3-4 minutes). Immediately transfer to a bowl and set aside.
5. Wash and dry the romaine heads and cut in half lengthwise.
6. Brush the cut sides with olive and sprinkle with salt and pepper.
7. Reduce the grill heat to medium, and place the romaine cut side down on the grates. Grill for 2-3 minutes, until slightly charred and wilted.
8. Gently flip over using tongs and grill for an additional 1-2 minutes.
9. Remove and place on serving platter or individual plates.
10. To serve, drizzle each head with 1-2 tablespoons of dressing, and then top with the bacon, tomatoes, cucumber, and onion. Sprinkle a generous tablespoon of panko crumbs over each head and finish with parmesan cheese to taste.
11. Serve immediately.

This article first appeared in the August 2025 edition of the HealthPerks newsletter.