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Μαρούλι Ρωμάνα Στη Σχάρα Με Vinaigrette Κουκουναριού

Grilled Romaine With Pine Nut Vinaigrette

Degree of difficulty


Preparation time

5 minutes

Cooking Time

10 minutes




Pine Nut Vinaigrette

  • ½ cup (plus 2 tablespoons) pine nuts, toasted
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey
  • ¼ cup olive oil
  • 2 tablespoons parmesan cheese, grated (plus more for garnish)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Grilled Romaine

  • 3 romaine lettuce hearts, halved lengthwise
  • 1 tablespoon olive oil
  • salt


Pine Nut Vinaigrette

  1. Combine all ingredients except olive oil in a food processor until well blended, 1 minute.
  2. With the food processor running, pour in olive oil in steady stream until the vinaigrette reaches desired consistency.

Grilled Romaine

  1. Preheat grill pan over medium-high heat, 5 minutes.
  2. Brush all sides of the lettuce with olive oil. Season lightly with salt.
  3. Grill lettuce in batches, 1-2 minutes per side. Remove from heat. Drizzle vinaigrette and garnish with remaining pine nuts and parmesan cheese. Serve immediately.
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