Grilled Lettuce with Avocado, Blistered Tomatoes, and Parm
- ¼ cup and 2 tablespoons extra-virgin olive oil, divided
- 1 lemon, juiced (about 2 tablespoons)
- 1 tablespoon Dijon-style mustard
- salt and freshly ground black pepper
- 2 cups cherry tomatoes, halved
- 2 heads romaine lettuce, halved
- 2 scallions, sliced
- 1 ripe Hass avocado, cubed
- Parmigiano-Reggiano cheese for grating
- Whisk 3 tablespoons of the oil, lemon juice, and mustard until a smooth texture and yellow color; adjust seasoning with salt and pepper.
- Heat 2 tablespoons oil in a pan over medium-high heat until shimmering. Add tomatoes and a generous pinch of salt and pepper, stirring occasionally; cook until juices start to release and skins blister (about 3 minutes). Set aside.
- Heat a grill pan over medium-high heat until a drop of water would sizzle on it. Rub the remaining oil on the cut side of the lettuce; place cut-side down on the pan. Reduce heat to medium, and cook until the bottom is charred (about 4 minutes). Place the lettuce leaves cut-side up on a serving plate, and top with the cherry tomatoes, scallions, avocado, and generous grating of Parmigiano-Reggiano cheese. Serve the dressing on the side.
Make sure to oil the sides of the lettuce so they don't burn. Serve the dressing on the side so doesn't get too warm as it sits on the grilled vegetables.
What others are saying
Aja A says:
So anytime I come across a grilled lettuce recipe, I go back to that Kitchen Nightmares episode where Gordon Ramsay was surprised to see a grilled caesar salad on a menu. He claimed that he had never heard of it. It cracks me up, because a grilled salad is pretty darn tasty. You don't need many toppings cause the flavor that comes out from just those grill marks alone makes this salad special.
Caro Hodgin says:
I absolutely love grilling romaine lettuce, so I knew I'd love this recipe the moment I saw it. This is just a really great, solid, reliable side salad recipe that is elevated by grilling the romaine before topping it with the best simple dressing and toppings. Love it, I'll come back to this one time and time again.
Bernardette Flatow says:
Such an original vegetarian dish, I added 3 cloves of chopped garlic to step 2 to get more of a mediterranean taste.
Jeremy Hughes says:
First time trying my hand at grilled lettuce. It was so good, this is probably my preferred method now. Combined with the tomatoes, avocado, and parm, I feel as though I really outdid myself with this recipe. So delicious.
Kaylee Adams says:
The blistered tomatoes were so flavorful, and went perfect with the grilled lettuce. I also added freshly ground pepper and sea salt on top. These are great for entertaining.