Description
A simple and delicious recipe for grilled romaine hearts, perfectly charred and topped with a fresh and tangy herb yogurt dressing. This quick and easy side dish is ideal for summer barbecues or a light, flavorful addition to any meal.
Ingredients
Scale
For the Romaine
- 3 fresh romaine hearts, cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated parmesan cheese
For the Dressing
- 1/4 cup plain yogurt
- 3 tablespoons finely chopped mint
- 1 tablespoon chopped fresh dill
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Water, as needed
Instructions
- Preheat the Grill: Heat a grill or grill pan to medium-high heat to ensure the romaine hearts get a nice char without overcooking.
- Prepare the Romaine: Wash the romaine hearts thoroughly to remove any grit and pat them dry carefully with a paper towel to avoid steaming instead of grilling.
- Season the Romaine: Brush both sides of the romaine halves with olive oil, then sprinkle evenly with sea salt and ground black pepper for balanced seasoning.
- Grill the Romaine: Place the romaine halves cut side down on the hot grill. Grill for 3 minutes to develop grill marks and slight wilting. Flip the romaine and immediately sprinkle the grated parmesan cheese on top, grilling for an additional 2 minutes to let the cheese warm slightly and the romaine finish cooking.
- Remove from Grill: Take the grilled romaine hearts off the grill and arrange them neatly on a large serving platter for easy presentation.
- Prepare the Dressing: In a bowl, whisk together the plain yogurt, chopped mint, fresh dill, red wine vinegar, olive oil, sea salt, and ground black pepper. Add a tablespoon or two of water gradually to thin the dressing to your preferred consistency.
- Serve: Drizzle the fresh herb yogurt dressing generously over the warm grilled romaine hearts and serve immediately to enjoy the best texture and flavor.
Notes
- Ensure the romaine hearts are dry before grilling to get a better char and prevent steaming.
- You can substitute plain yogurt with Greek yogurt for a thicker dressing.
- If you prefer, add a squeeze of lemon juice to the dressing for extra brightness.
- Grilled romaine can be served as a salad base or a side dish to grilled meats or seafood.
