Weekend at the Cottage Symbol
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad
  • Grilled Baby Romaine Salad

Grilled Baby Romaine Salad

Food | August 17, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Who knew a grilled salad recipe could be this flavourful? Our GRILLED BABY ROMAINE SALAD will make your next meal special.

Two things happened to inspire this recipe, and I’m thankful they did; while sitting in a restaurant with a friend, a server delivered a humongous wedge of lettuce to a guest seated next to me. I noticed pronounced grill marks on the lettuce and thought, “Hmmm, imagine grilling a head of lettuce.” That planted the seeds for this idea.

The second moment of inspiration happened about a week later in my local supermarket when I noticed a small package of miniature romaine lettuce heads. With six to a pack, I thought, “Hmmm, imagine grilling these little dinkers.”

I’m thinking about making this GRILLED BABY ROMAINE LETTUCE SALAD for a dinner at the cottage or to impress my foodie friends at a dinner party. It’s an easy recipe, but the little extras I tossed into the mix really make it memorable.

Reality check – 8 ingredients, 15 minutes start to finish, and a true taste sensation. Turn your grill on and make either our MIXED GRILL, our VEGETABLE MEDLEY or, our GRILLED CHICKEN, then let’s really make this dinner count with GRILLED BABY ROMAINE SALAD!

Here’s the lowdown on the rundown.

BABY ROMAINE LETTUCE – I’m hoping you have the same good fortune and find the baby romaine I’m calling for in this recipe. I used the GREEN GIANT variety, called LITTLE GEMS. I’m thinking this lettuce may not always be available, so call ahead to your favourite grocery store to check availability.

OIL – I’m not quite sure why I decided to brush a light swipe of extra virgin olive oil across the cut side of each head of lettuce, but I’m glad I did. The oil seems to seal the edges of the lettuce, keeping it together while it crisps.

BEST DRESSED – In my mind I heard the voice of culinary reason; don’t complicate this, work with solid flavours, less is more. And so, it’s the simplest dressing imaginable – extra virgin olive oil, lemon juice for zing, a finely diced bird’s eye chili pepper for zip, and then toasted, roughly chopped hazelnuts to add nuttiness.

Worth noting that I’ve since made this salad again (you will as well) and I tried swapping out the EVOO for walnut oil and toasted walnuts in place of the hazelnuts. Determining which version I like more has turned into quite the culinary conundrum! And my friends wonder why I don’t sleep at night…

FEELING BLUE – The addition of the luxurious, heavenly blue cheese is all thanks to our friends at THE CHEESE TABLE – click HERE for more information about these cheesy peeps.

I added the cheese as more of an afterthought. Carol had come up to the cottage and we shot the story in the middle of a very busy week. We work hard, but when we sit down to enjoy a meal together, we’ve pledged to talk about our feelings (she’s going to hate me for oversharing) and make the meal count. I had the cheese on hand, and it just struck me to sprinkle some more on the salad. The takeaway: I need to have more afterthoughts when I’m working out recipes because the resulting flavours are phenomenal.

One tip – when working with a soft cheese like blue, place it in the freezer for maybe 30 minutes before you get ready to crumble. Doing so helps create tiny, ideal-sized morsels.

FINAL THOUGHTS – This recipe is a study on creating something very tasty with just a few choice ingredients. Please note the serving size of 2, and based on the way Carol and I scarfed it down, we suggest doubling or tripling the recipe. Even then, we doubt there will be leftovers.

This GRILLED BABY ROMAINE LETTUCE SALAD has everything going for it. You simply need to go ahead and make it – something amazing is in the works!


2 Responses to “Grilled Baby Romaine Salad”

  1. […] GAZPACHO as your starter, followed by GRILLED BEEF TENDERLOIN, GARLIC SMASHED POTATOES and our GRILLED BABY ROMAINE SALAD. Then end your evening with this pie and make dinner truly […]

  2. […] GRILLED BEEF TENDERLOIN as the main, partnered with GARLIC SMASHED POTATOES and GRILLED BABY ROMAINE SALAD, was an ideal choice as the recipes are so straightforward but remarkably flavourful. Ending the […]


Ingredients & Amounts

  • 6 heads or baby romaine lettuce, halved lengthwise
  • 1 tablespoon of extra virgin olive oil, to brush on lettuce
  • For the dressing:
  • 2 tablespoons of extra virgin olive oil
  • juice of half a lemon
  • 1 bird’s eye chili pepper, seeded and finely diced
  • ½ cup of hazelnuts, toasted, skinned and roughly chopped
  • 1 teaspoon of honey
  • kosher salt to taste
  • To serve:
  • ½ cup of blue cheese, crumbled


  1. Preheat barbecue to medium-high, about 500°F. Halve the heads of baby romaine lettuce lengthwise and then brush lightly with extra virgin olive oil.
  2. Prepare the dressing: Place all of the ingredients for the dressing into a small bowl and stir together. Taste and adjust seasoning with salt.
  3. Grill the lettuce: Place lettuce halves cut side down onto the grill and cook for 1½ minutes. Turn over and cook for 1 minute more before removing from the grill.
  4. To assemble: Arrange grilled lettuce halves on a service platter. Give the dressing a stir before spooning it onto the grilled lettuce. Sprinkle the crumbled blue cheese over the salad. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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