Grilling

Grilled Romaine with Pine Nut Vinaigrette

Lodge Cast iron / March 1, 2019

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.

Prep Time

5 minutes

Cook Time

10 minutes

Servings

6

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

Preparation

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.


Lodge Cast iron

Contributed By

Lodge Cast iron

We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Grilled Romaine with Pine Nut Vinaigrette

By Lodge Cast iron

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 6

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
Grilled Romaine with Pine Nut Vinaigrette

Preparation

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.


Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/grilled-romaine-with-pine-nut-vinaigrette