Name: Charred Lettuce with Roasted Grapes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 Servings
Ingredients: For the Salad; 2 romaine hearts, bases trimmed but intact, halved lengthwise; 2 teaspoon olive oil; 4 ounces roquefort cheese; 1 pound red seedless grapes; 1 teaspoon olive oil; ⅛ teaspoon fine sea salt; 1 tablespoon tahini; 1 tablespoon maple syrup; ½ teaspoon cracked black pepper; ½ cup walnuts, finely chopped; ¼ cup pumpkin seeds, raw; 2 tablespoon sunflower seeds, raw; 1 teaspoon olive oil; 1 teaspoon orange zest and 1 tablespoon juice; 1 teaspoon lemon zest and 1 tablespoon juice; 2 tablespoon sherry vinegar; 2 teaspoon Dijon mustard; ⅛ teaspoon fine sea salt; ½ cup walnut oil

Appetizers

Charred Lettuce with Roasted Grapes

Author: Mary DiSomma

Yes, I know—grilled lettuce sounds a little unusual if you’ve never had it before. Hear me out: a quick sear chars the edges of romaine hearts while the inside stays fresh and crisp. Add some warm roasted grapes, tangy Roquefort cheese, a handful of crunchy seed clusters, and a bright citrus vinaigrette. Now you’ve got a salad recipe worth sharing!

The roasted grapes are amazing, by the way. Some of them will get blended into the dressing. The rest stay whole so you get little pops of sweetness throughout the salad. Overall, this is an easy grilled lettuce salad that feels special enough for entertaining and comes together with minimal fuss.

Ingredient Tips

If you've never tried a grilled romaine salad, this is a great place to start. Fresh romaine lettuce is sturdy enough to handle high heat. The goal is NOT to cook it until it's soft. You want a little char on the cut side, and that’s it. Meanwhile, the center will stay cool and crunchy.

For this grilled romaine recipe, you’ll cut romaine hearts in half, brush the cut sides lightly with olive oil, and sear them in a very hot skillet. Two or three minutes is all it takes. That's enough time to develop smoky, browned edges. The result is a charred romaine salad with a texture contrast that makes it memorable.

You might be wondering, “Can you grill lettuce on the grill?” The answer is yes! Grilling the lettuce outdoors almost makes it a BBQ romaine lettuce recipe. To use the grill instead of a skillet, preheat your grill to medium-high or high heat and lightly oil the cut sides of the romaine. Place the lettuce, cut-side-down, directly on the grates of your grill and cook for a couple minutes, just until you see good char marks.

Make sure to keep a close eye on the romaine while it’s grilling. You are not trying to cook it all the way through. If you like the idea of grill marks but would rather cook indoors, you can use a stovetop grill pan too.

Roasting grapes is one of those kitchen tricks that almost feels like magic. Toss the grapes with a little olive oil and salt, spread them out on a baking sheet, and roast. They will burst open and become syrupy—they are so freaking good. Some of the grapes get blended up in the dressing, but I like to save a few for topping the salad too. That way I get some warm, jammy grapes right beside the fresh ones. YUM! The vinaigrette gets its beautiful color and subtle sweetness from the roasted grapes, by the way.

This citrus and walnut dressing recipe is bright, nutty, and just a little bit sweet. Orange and lemon juices brighten things up while sherry vinegar and Dijon add layers of depth. Walnut oil rounds it out with a nutty richness that works especially well with the Roquefort in the salad. Once it’s made, don't limit your dressing to this salad. It works well with bitter greens like radicchio and endive or tossed with a grain and lentil salad for a heartier option.

Preparation + Preservation Tips

The secret ingredients are high heat and a short cooking time. Also, make sure the romaine is dry before you grill it since excess moisture will cause the lettuce to steam and wilt. Place the cut side down and leave it alone for two to three minutes. Once the edges are nicely charred, take it off the heat. It’s charred lettuce, not cooked lettuce!

Personally, I do not. I like to leave the romaine halves intact and arrange them on a platter. The salad looks beautiful, and each person can cut into their own portion after serving it up. If you're serving a crowd or prefer smaller bites, you can certainly chop the grilled romaine after it cools slightly. Either way, don't wait too long to assemble your salad. This one is best while the romaine is still just slightly warm from the sear.

This salad is best served immediately after grilling. The romaine will gradually get less crispy after you dress it. If you do have leftovers, you can refrigerate them in an airtight container. Try to enjoy them within a day. For the best texture, keep the dressing and toppings separate.

The dressing is more forgiving when it comes to storage. Store it in an airtight jar or bottle in your refrigerator for up to five days and give it a good shake before using.

Extra Tips

love these crunchy little seed clusters. They are flavorful and their texture is divine with the other ingredients in this salad. You’ll coat walnuts, pumpkin seeds, and sunflower seeds with tahini and maple syrup, then toast them in the oven. Once they've cooled off, they’re nice and crunchy. Break them into whatever size pieces you like and scatter them over the salad just before serving. Again, don’t limit yourself here—these are great with yogurt, cereal, grain bowls, roasted veggies, and more.

Any leftover seed clusters will be delicious with yogurt for breakfast. Remaining dressing will work on any leafy salad but is particularly good over bitter leaves like radicchio and endive. It’s also a great addition to grain or lentil salads. Store in the refrigerator in an air-tight jar for up to 5 days and shake well before using.

Save them! These roasted grapes are useful beyond this salad, believe it or not. They're delicious with yogurt—the seed clusters, too—or on a cheese board. Try them on crostini, in a salad, or served up on the side with your favorite roasted meat. If you tend to enjoy fruit in savory dishes, roasting grapes is a fun place to start experimenting. The roasting process concentrates the grapes’ natural sweetness and gives them a whole new flavor profile.