Grilled romaine with crispy prosciutto

If you have never tried grilling romaine before, this is your sign to do it! This is a grilled romaine salad with fresh corn, heirloom tomatoes and crispy prosciutto. I then topped with breadcrumbs and fresh lemon juice.

One of the things that takes this recipe to the next level is using good extra virgin olive oil. I used @pompeian Smooth EVOO from Walmart to coat the romaine and it not only enhances the dish but gives it such a delicate taste. I’m telling you, using GOOD quality EVOO makes all the difference in a recipe.

Grilled Romaine

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Servings 4 people


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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.