This grilled romaine salad is the perfect summer side.
The Deets
If you’ve never tried grilling romaine before, consider this your ultimate sign to give it a go! Grilling romaine adds a smoky, charred flavor that elevates a simple salad into something extraordinary. This grilled romaine salad is loaded with fresh, sweet corn, juicy heirloom tomatoes, and crispy, savory prosciutto for the perfect combination of textures and flavors. To finish it off, I sprinkled it with golden, toasted breadcrumbs and drizzled fresh lemon juice over the top, adding a zesty brightness that ties everything together.
One of the key elements that truly takes this recipe to the next level is using high-quality extra virgin olive oil. I coated the romaine with @pompeian Smooth EVOO, which I picked up at Walmart, and the results were incredible. The olive oil not only enhances the flavors of the dish but also gives it a delicate, silky richness that you can really taste in every bite. Trust me when I say that investing in a good-quality EVOO can completely transform your recipes. It’s a small change that makes a huge difference, and this dish is the perfect example! Let me know what you think in the comments! Check out more salad ideas here.
Ingredients
The vinaigrette
- 1/4 cup balsamic
- 1 tbsp hot honey
- 1 clove minced garlic
- 1 tbsp dijon mustard
- 1/2 cup Pompeian smooth EVOO
- flaky sea salt
- pepper
The romaine
- 4 heads romaine lettuce
- 1/2 lemon (juiced)
- 2 ears corn
- 1 heirloom tomato
- 5 pieces proscuitto
- homemade breadcrumbs
Instructions
- Wash and slice heads of romaine lengthwise. Combine vinaigrette ingredients and generously coat the romaine.
- Set a grill to high heat and add on the corn. Cook about 4 min per side (rotating) or until it gets lightly charred on the outside
- During the last 3 min of the corn, add on romaine. Cook about 1-2 min per side. Make sure to not leave it on longer or else it will easily become overcooked.
- Meanwhile, preheat the oven to 400 and lay out pieces of prosciutto on parchment paper. Cook for about 20 min or until crispy. Remove and let cool. Roughly chop.
- Lay out romaine and squeeze lemon juice over top. Then add corn, tomato, prosciutto and breadcrumbs. Enjoy!
