Food Recipes Grilled Romaine Salad with Avocado Dressing Be the first to rate & review! Smoky romaine hearts, a creamy dressing, and focaccia croutons make for a hearty salad hot off the grill. By Lizzy Briskin Lizzy Briskin Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on July 07, 2024 Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Prep Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Salad may not be the first thing you think of when you fire up the grill, but it should. Romaine hearts pick up a subtle char after a few minutes on the grates and focaccia gets grilled and torn into crunchy croutons. Top it all with briny capers, a dressing made from creamy avocado, and a dusting of Parmesan cheese for a grilled salad that's a perfect supporting player to any grilled chicken, meat, or tofu. If you don't have focaccia, any day-old bread or pita would work too. Keep a close eye on the romaine lettuce as it grills. You’re looking for a slight char to develop on the outside and the center to become warm, but avoid overcooking and burning the lettuce. Ingredients 1 ripe avocado, chopped 1 clove garlic, chopped 2 Tbsp. fresh lemon juice (from 1 lemon) 2 Tbsp. mayonnaise 2 Tbsp. extra-virgin olive oil, plus more for brushing 1 1/2 tsp. kosher salt, divided 1 tsp. Dijon mustard 1 tsp. Worcestershire or soy sauce 1/4 tsp. freshly ground black pepper, plus more for topping 1 12-oz. loaf focaccia (about 8 by 8 in.) 1 large head romaine lettuce, quartered lengthwise through core, leaving core intact 2 tsp. capers, drained 1/4 cup grated Parmesan cheese Directions Preheat grill to medium-high (400°F to 450°F). Process avocado, garlic, 1/3 cup water, lemon juice, mayonnaise, oil, 3/4 teaspoon salt, mustard, Worcestershire sauce, and pepper in a blender until smooth. (Add more water, 1 tablespoon at a time, to reach desired consistency.) Lightly brush both sides of focaccia with oil and sprinkle with 1/2 teaspoon salt. Grill until edges are crispy, about 3 minutes per side. Tear into bite-size pieces. Brush cut sides of romaine with oil and place on grill, cut side down. Sear until lightly charred and warm in center, 3 to 4 minutes. Place romaine on a serving platter, cut side up. Sprinkle with remaining 1/4 teaspoon salt. Drizzle with dressing. Top with croutons, capers, cheese, and pepper. Make-Ahead: Chop up any leftovers and stuff into a pita for lunch the next day, with or without chopped or shredded chicken. Rate It Print Nutrition Facts (per serving) 537 Calories 36g Fat 46g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 537 % Daily Value * Total Fat 36g 46% Saturated Fat 6g 28% Cholesterol 8mg 3% Sodium 1207mg 52% Total Carbohydrate 46g 17% Dietary Fiber 12g 42% Total Sugars 4g Protein 13g 27% Vitamin C 20mg 22% Calcium 153mg 12% Iron 5mg 28% Potassium 1011mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.