Grilled Romaine Salad

Grilled Romaine Salad - Malibu Beach Recovery Diet Cookbook
An easy way to make a sophisticated meal. Delicious by itself or with a grilled piece of fish or chicken.
— Chef Sergio Galvao

Serves 2


  • 2 heads of romaine lettuce (just the inner leaves, cut in half lengthwise)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup blue cheese crumbles
  • 1/3 cup pine nuts, toasted


  • 3/4 cup buttermilk
  • 1/4 cup Greek yogurt
  • 1/4 cup chopped herbs (parsley, thyme, mint, tarragon)
  • 3 Tbsp olive oil
  • 1 lemon, juiced


Mix together all the ingredients for the dressing. Season with salt and pepper.

For the salad: Brush the romaine halves with olive oil and grill them on a very
hot grill. Get nice grill marks in them but don’t grill them for too long, so they’re
still crispy inside.

Put each half on a plate, pour some ranch dressing over them.
Add tomatoes, blue cheese crumbles and pine nuts and serve immediately.


RecipesJoan BorstenComment