Grilled Romaine Cobb Salad

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Grilled Romaine Cobb Salad is an elegant take on the classic. The lettuce only takes a few minutes on the grill, and you can load up the toppings or make it your way. The easy homemade blue cheese dressing takes it over the top.

Whenever I buy lettuce, it’s with the best of intentions to make salads on a regular basis. And nearly every time, the lettuce wilts and gets gross before I eat much of it. So I wait a while and then try again. It’s a vicious cycle.

While I have numerous recipes with the word “salad” on the blog, there are only 2 with greens: Blackened Salmon BLT Salad and Roasted Chickpea Spinach Salad.

Of course, that means it’s time to change that. So I went big with Grilled Romaine Cobb Salad

WHY THIS RECIPE WORKS

• The lettuce grills in about 2 minutes
• You can prep toppings ahead, and serve them family-style
• Add protein to make it a complete meal

Now this is a salad that I could and would eat every single day!

INGREDIENT TIPS FOR GRILLED ROMAINE COBB SALAD

Yes, you can go super shortcut, and buy hard-boiled eggs, Cooked Bacon, Croutons, and Dressing. But they’re all easy to make and, if you’re making the salad for guests, it shows the care you put into it.

Romaine hearts come in packages and they’re already washed, so just cut them in half lengthwise and they’re ready to go.

Make the blue cheese dressing at least one hour ahead. Really it’s best to make it a day ahead, but if you forget, an hour will still do the trick.

I use thick-cut bacon and dice it into 1/2″ pieces before cooking.

Cherry/grape tomatoes, red onion, and creamy avocado round out the vegetables.

For the eggs, I do a medium boil (7-8 minutes) and slice them into quarters.

Make the croutons! All you need is French bread, oil, salt and parsley, and 10 minutes in the oven.

BREAK UP THE STEPS FOR GRILLED ROMAINE COBB SALAD

If all these steps seem overwhelming at once, break them up! I like making a dozen boiled eggs on the weekend and have them to snack on all week.

3-4 Days Ahead

• Make the blue cheese dressing
• Cook, cool and peel the eggs
• Make the croutons

Store each item separately in airtight containers in the fridge.

Immediately Before Serving

• Cook the bacon
• Prep the vegetables and slice the eggs
• Grill the romaine

CUSTOMIZING YOUR GRILLED ROMAINE COBB SALAD

It’s easy to customize Grilled Romaine Cobb Salad to your preference.

• Swap out the bacon for turkey, Canadian or veggie bacon
• Slice the onions 1/2″ thick and grill them for about 10 minutes
• Grill or roast the tomatoes for 10-15 minutes
• Try my Coconut Milk Ranch Dressing
• Use hard-boiled eggs and chop them into small pieces
• Add turkey, ham, and/or grilled chicken for more protein

STEP BY STEP INSTRUCTIONS

BLUE CHEESE: Whisk sour cream, Mayonnaise, and buttermilk together in a bowl. Add fresh lemon juice, garlic powder, garlic, black pepper, and Worcestershire Sauce and whisk to combine.

Add blue cheese crumbles, stir to combine, and rest in the fridge.

EGGS: Add a pinch of salt and a generous splash of White Vinegar to a pot of boiling water. Add eggs and cook: 7-8 minutes for a medium, 12 minutes for hard-boiled.

Transfer eggs to a bowl of cold water and ice cubes, and cool for 5 minutes.

Tap eggs against the bowl to crack. Peel the shells under slowly running water to help them come off easily. Slice the eggs into quarters.

CROUTONS: Cut bread into 1/2″ slices, and then cut each slice into fourths. Drizzle bread with oil and sprinkle with coarse sea salt.

Bake bread in 375 degree oven for 10 minutes, tossing once halfway through.

Drizzle croutons with a little more oil and toss with fresh parsley

INSTRUCTIONS

BACON: Dice bacon into 1/2″ pieces. Cook for 10 minutes, and transfer to paper towels to drain.

VEGETABLES: Cut tomatoes into half or fourths, depending on size. Dice avocado into bite-sized pieces. Slice onions into very thin slices

ROMAINE: Cut romaine in half lengthwise. Brush inside of romaine hearts lightly with oil

Grill romaine, flat-side down, on a 350-degree grill for 2 minutes.

PREPARE SALAD

Lay romaine hearts flat-side up on a platter. Top with bacon, avocado, tomatoes, onion, and croutons. Place egg quarters on top, and drizzle with blue cheese dressing and crumbles. Finish with a little fresh parsley.

SERVINGS AND LEFTOVERS

I recommend half of a romaine heart as an appetizer, or two halves as a light lunch.

Making Grilled Romaine Cobb Salad for a crowd? Serve the toppings family-style so guests can create their own.

Grill the romaine no more than 15-20 minutes prior to serving, so the lettuce stays as fresh as possible.

I don’t recommend this salad as leftovers, because the lettuce will get so wilted it won’t be appetizing.

MORE DELICIOUS GRILLING RECIPES

• Loaded Zesty Portobello Burger
• Grilled Vegetable Fajitas
• Grilled Honey Bourbon Chicken Wings
• Peppercorn Garlic Pork Chops
• Grilled Thai Chicken Thighs

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The post Grilled Romaine Cobb Salad first appeared on Karyl's Kulinary Krusade.

The post Grilled Romaine Cobb Salad appeared first on Karyl's Kulinary Krusade.