Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing
Sep 16, 2022, Updated Apr 25, 2024
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It seems everyone has a couple of heads of romaine lettuce kicking around in their fridge. Here’s something unique and delicious to do with it tonight!
I first had grilled romaine at a little restaurant in Williamsburg, Brooklyn. There it was served Caesar Salad style with a runny egg on top. Delicious. This is inspired by that memorable salad, and it’s a whole lot easier to make. In fact, it is one of the easiest salads I have on this website and requires only 10 minutes total and no food processor or blender.
Great for when the temperatures drop and you want to add a little warmth to your vegetables. The lettuce doesn’t cook, it just gets slightly charred, toasty, and wilted in the most tender and lovely way.
Table of Contents
- Watch Me Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing
- How To Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing
- What Else Can I Use?
- This Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing is special because:
- Got more romaine in the fridge? Here are some ideas…
- Charred Romaine Salad With Walnuts + Lemon Parmesan Dressing (Vegetarian, Gluten-Free) Recipe
Watch Me Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing
If you’ve missed any of my Hungry Lady Salad videos and want to catch up, be sure to follow me on Facebook, or see the entire collection (and so many other delicious recipes!) over on Pinterest.
How To Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing
Step 1. Add all dressing ingredients into a glass jar with a lid. Shake vigorously until a thickened dressing forms. Set aside to serve with the salad.
Step 2. Turn your oven to the broiler setting, on high.
Step 3. Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
Step 4. Coat in olive oil and sprinkle generously with salt and pepper on both sides.
Step 5. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes.
Step 6. Remove the romaine from the oven and place the hearts on a serving platter cut side up. Top each heart with toasted walnuts and grated parmesan.
Step 7. Drizzle with the dressing and serve warm or at room temperature.
Step 8. Enjoy!
What Else Can I Use?
- Use little gem lettuce or iceberg instead of romaine
- This can be grilled on a grill, same time for recipe
- Use pecans or almonds instead of walnuts
- Nut allergy? Use toasted pumpkin or sunflower seeds for crunch
- If you’re vegan, leave the cheese out or substitute with a bit of nutritional yeast
This Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing is special because:
Takes 10 minutes to put together but adds the perfect burst of flavor to your meal
You don’t need any fancy kitchen tools to make this delicious salad
The dressing is incredibly simple and keeps in the fridge for up to 3 days if you have extra!
Got more romaine in the fridge? Here are some ideas…
Mediterranean Chopped Salad with Roast Red Pepper Dressing
If you make my Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Charred Romaine Salad With Walnuts + Lemon Parmesan Dressing (Vegetarian, Gluten-Free)
Ingredients
- 2 medium heads of romaine lettuce
- 1 tbsp olive oil
- Kosher salt
- Fresh cracked pepper
- 1/3 cup toasted walnuts
- ¼ cup freshly grated parmesan cheese
Dressing:
- ½ tsp dijon
- ¼ cup parmesan
- Juice from ½ of a large lemon
- ¼ cup olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon fresh cracked pepper
Instructions
To make the dressing:
- Add all dressing ingredients into a glass jar with a lid.
- Shake vigorously until a thickened dressing forms.
- Set aside to serve with the salad.
To make the Romaine:
- Turn your oven to the broiler setting, on high.
- Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
- Drizzle with the olive oil and rub on and into the leaves of the romaine. Sprinkle generously with salt and pepper on both sides.
- Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes. Keep an eye on them, they should come out looking slightly charred but not burnt.
- Remove the sheet of romaine from the oven and, usings tongs, place the hearts on a serving platter cut side up.
- Top each heart equally with the toasted walnuts and grated parmesan.
- Drizzle with the dressing and serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
