Grilled Romaine With Pine Nut Vinaigrette

Ready to elevate your salad game? Grill thick slices of romaine in a cast iron pan and drizzle with homemade pine nut vinaigrette for a crowd-pleasing side.

Level

Beginner

Prep time

5 minutes

Cook time

10 minutes

Serves

Cook it with our

Chef Collection Square Grill Pan

Ingredients

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

Directions

Pine Nut Vinaigrette

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

Grilled Romaine

Preheat grill pan over medium-high heat, 5 minutes.
Brush all sides of the lettuce with olive oil. Season lightly with salt.
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.