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Grilled Romaine Salad


⅓ cup mayonnaise
1 teaspoon garlic, grated
pinch of red chili flakes
zest and juice of ½ lemon
¼ teaspoon sea salt
freshly ground black pepper

8 strips center cut bacon (optional)
2 cups whole grain bread, torn
2 heads of romaine lettuce, halved
garlic olive oil, for brushing
pickled red onion
Parmesan cheese, shaved


  1. In a small jar or bowl, combine mayonnaise, garlic, chili flakes, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.
  2. Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.
  3. Preheat your grill to 500°. Meanwhile, brush the cut side on romaine halves with garlic olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 minutes before turning. Repeat on the second side before transferring to a platter.
  4. Top grilled romaine with a little of the dressing, the bacon crumbles, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.