Southwestern Grilled Romaine Salad

Shanthi Appelo, MS, RD

| 1 min read

Grilled Caesar salads are popping up on fancy restaurant menus everywhere, but they’re not difficult to make at home.
A light grilling enhances the flavor of the romaine lettuce while the toppings create a nice contrast. By grilling half a head of romaine, the salad body stays intact well and makes for a beautiful presentation. This recipe takes on a Southwestern flavor with cotija cheese, cilantro and chipotle ranch.

Total Time:

15 minutes

Prep Time:

10 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 2 heads of Romaine, halved longways

  • 2 Tbsp. vegetable or canola oil

  • 2 Roma tomatoes, diced

  • 1 ear corn

  • 1⁄3 cup crispy tortilla strips

  • 1⁄4 cup cotija cheese

  • 2 Tbsp. cilantro, chopped

  • Chipotle ranch

Instructions
  • Step 1

    Preheat the grill over medium-high heat.

  • Step 2

    Use a food brush to brush oil all over the halved romaine and ear of corn.

  • Step 3

    Add corn to the grill, turning every couple of minutes. Place the romaine face down, without moving it, for about 3 minutes. Turn, then grill on the other side. The corn may take longer to grill. Using a knife, cut the corn off the corn.

  • Step 4

    Place the grilled half head of romaine in a bowl. Top with diced Roma tomatoes, grilled corn, crispy tortilla strips, cotija cheese, cilantro and a drizzle of chipotle ranch.

  • Step 5

    Enjoy immediately after assembly.

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