Grilled Romaine Salad with Balsamic Reduction
Chef Owen and Dr. Michelle May
Grilled romaine salad with balsamic reduction is just one of those simple but unexpected culinary sensations. It’s perfect for barbecues and dinner parties. It is super easy to make but will surprise and delight your guests!
If you prefer, you can drizzle the salad with balsamic vinegar, balsamic glaze, or balsamic dressing instead of making a balsamic reduction. Keep your garnish simple; the romaine is the main event.
Who doesn’t love a great salad—loaded with flavor and nutrients—but you have to bee creative to keep it interesting!
1/2 cup balsamic vinegar
2 teaspoons of brown sugar
Grilled Romaine Salad
2 heads romaine lettuce
1 tablespoon olive oil
Red onion, thinly sliced or finely diced
12 cherry tomatoes, halved or 1 tomato finely diced
1/2 red pepper, finely diced
2 slices of crisp bacon, crumbled
1 ounce Blue cheese crumbled
Kosher salt and freshly ground black pepper to taste
- Put the balsamic vinegar and brown sugar in a small sauce pan over low heat and simmer for approximately 30 minutes, until liquid is reduced by half. Allow the balsamic reduction to cool.
- Slice the heads of romaine in half lengthwise.
- Lightly brush or spray the cut side with olive oil.
- Place the romaine on a hot grill cut-side down.
- Grill for 5-10 minutes until heated all the way through and the lettuce starts to brown. Optional: Turn over a grill other side briefly.
- Remove romaine from the grill and place it cut-side up on a plate.
- Drizzle with balsamic reduction, season with coarse salt, fresh pepper, and garnish with red onion, tomatoes, red pepper, bacon, and/or cheese.
Your journey is unique so we provide options to explore mindful eating in a way that meets your needs.