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Grilled Romaine with Sweet and Tangy Bleu Cheese Vinaigrette

Grillin and chillin, that’s the way the Bennett Crew does summer.  We love our grill,  I guess I should say Ranger Craig loves our grill.  He’s the grill master around here and I’m ever so happy to relinquish that task.

Suzie Q often requests her favorite grilled burgers and Tink’s favorite is definitely the slow grilled barbecue chicken that is so moist and delicious it falls off the bone.  What do I love most?  Everything!

One of the yummiest compliments to all these delectable dishes is grilled romaine.  Top that crisp tender grilled romaine with my sisters fabulous sweet and spicy bleu cheese vinaigrette and the summer is complete.

Rogue Creamery Smoky Blue... fabulous in this recipe!

I love this vinaigrette over fresh chopped romaine or mixed greens.  And it’s “lick your plate” delicious over a grilled steak.  A big shout out to my twin sis, Kristin, for generously sharing her secret vinaigrette (not a secret anymore!) recipe that is now a staple in my house.

My twin sis, Kristin, and inventor of this vinaigrette!

Serves 6


3 romaine hearts, halved vertically

Olive oil

Salt and Pepper

1 clove garlic, minced

1 tablespoon grated onion

1 tablespoon ketchup

1 teaspoon yellow mustard

1 tablespoon sugar

3 tablespoons white wine vinegar

¾ cup extra virgin olive oil

2 tablespoons water

3-4 ounces bleu cheese, crumbled (or more if you love bleu cheese)


Pre-heat the grill to 350F, or heat a grill pan on medium high.  Brush the halved romaine hearts with olive oil on both sides and then season with salt and pepper.

While the grill is heating, whisk together the garlic, onion, ketchup, mustard, sugar, vinegar, olive oil and water.  The dressing should be slightly pink.  Add just a pinch of salt and pepper to taste.

When the grill is hot place the halved romaine hearts cut side down on the grill.

Let the romaine halves grill for about 1 – 2 minutes and then turn the halves over and grill the other side of the romaine for another 1 – 2 minutes.

I like my romaine hearts just a little wilted with a bit of crisp still left in the romaine.  Ranger Craig however, likes his romaine hearts a little more grilled and wilted.  Feel free to grill them to your tastes.

Take the romaine off the grill and place on a platter.  Sprinkle with crumbled bleu cheese and then drizzle with the vinaigrette.  Serve immediately.

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  • Reply
    April 15, 2012 at 10:40 pm

    This sounds great. I also love grilled romaine in summer, and that smoky blue cheese from Rogue Creamery! So I will definitely be trying this as an alternative to my usual anchovy vinaigrette.

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