The components of this dish come together perfectly for a showstopping salad. I remember the first time I had grilled romaine lettuce. It had to be over a decade ago on my parent’s deck. It sounded bizarre at the time, but my mom topped it with her homemade blue cheese dressing and I was hooked.Romaine lettuce is sturdy enough to stand up to the heat as it takes on this amazing char, leaving the ends ruffled and browned while the inside is warm yet still crunchy. The smoky taste from the grill is a pleasant surprise. And serving it whole makes it feel like more than a salad. Topped with warm tomatoes and a juicy grilled steak makes this dish heartier.For brightness and zest, a simple basil oil is drizzled on top. And finally, I whip together burrata and lemon zest to add a tart, creamy and heavenly touch to it.The flavor combos here have won me over and this dish screams summer dinner.
For more showstopping dinner salads, check out these recipes.
Have your grilled your romaine lettuce yet?
- Steak of choice, grilled and thinly sliced
- Romaine hearts, cut in half lengthwise leaving the roots in tact
- Olive oil for brushing on romaine
- Salt and pepper
- basil oil, recipe link in post
- FOR THE WHIPPED BURRATA:
- 2 4 ounce balls of burrata, drained
- zest of ½ a lemon
- pinch of salt and pepper
- Using a food processor or immersion blender, blend burrata and lemon zest for only 20-30 seconds until fluffy and whipped. Set aside.
- Grill steak to your liking. Remove from grill, tent with foil and let rest while preparing romaine.
- Brush the cut sides of the romaine with olive oil, then sprinkle with salt and pepper.
- Grill the romaine, cut-side down, until lightly charred but not overly wilted, 2 to 3 minutes. Carefully flip and grill for 1 or 2 more minutes.
- Transfer romaine wedges to a platter.
- Slice the steak and place on romaine.
- Drizzle basil oil over the steak.
- Scatter dollops of burrata on the lettuce.
- Serve immediately while still warm.