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Grilled Romaine Salad with Creamy Lemon Dressing and Garlic Butter Croutons

Grilling your romaine makes your salads SO flavorful! The creamy lemon dressing is incredibly delicious and it's make with Greek yogurt instead of mayo!

Course Main Course, Salad, Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the croutons

  • 2 cups cubed bread (I used a crusty baguette)
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced

For the dressing

  • 1/3 cup plain Greek yogurt (I used 0%)
  • 1/3 cup olive oil
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 clove garlic, chopped
  • 3 tablespoons grated parmesan cheese
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper

For the salad

  • 2 heads romaine lettuce
  • olive oil for brushing (a couple tablespoons)
  • 4-5 radishes, thinly sliced
  • 1 carrot, shaved into ribbons with a vegetable peeler
  • 1/2 cup grape tomatoes, halved
  • parmesan cheese for serving

Instructions

  1. Make the croutons. Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 1 minute or until fragrant. Remove the garlic from the pan with a spoon and discard (it will burn if you don't). Add the bread cubes to the pan, and toss to coat in the butter. Toast the bread in the butter for 4-5 minutes, tossing frequently, until the croutons are golden and crunchy. Set aside to cool.

  2. Next, make the dressing. Add the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, parmesan, salt, and pepper to a food processor or blender. Blend until smooth and creamy. Set aside.

  3. Heat a grill or grill pan to medium high-heat. Cut your heads of romaine in half, lengthwise. Brush with olive oil. Grill for 3 minutes, cut side down, or until grill marks appear. Season with a little salt and pepper while they're still hot.

  4. To serve, top the grilled romaine with sliced radishes, carrot ribbons, grape tomatoes, the croutons, and dressing. Serve with extra parmesan cheese!