Ingredients

2 cups cubed bread (crusty baguette recommended)

1 tablespoon unsalted butter

1 clove garlic, minced

1/3 cup plain Greek yogurt (0% fat recommended)

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

2 heads romaine lettuce

Olive oil for brushing (about 2 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

Step 1: Make the croutons by heating butter in a skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. Remove and discard the garlic to prevent burning. Add the bread cubes, toss to coat in the butter, and toast for 4-5 minutes, tossing frequently until golden and crunchy. Set aside to cool.

Step 2: Prepare the dressing by combining Greek yogurt, olive oil, lemon zest, lemon juice, chopped garlic, grated parmesan, sea salt, and pepper in a food processor or blender. Blend until smooth and creamy. Set aside.

Step 3: Heat a grill or grill pan over medium-high heat. Cut the romaine heads in half lengthwise, brush with olive oil, and grill cut side down for about 3 minutes until grill marks appear. Season with salt and pepper while still hot.

Step 4: To serve, arrange the grilled romaine on a platter. Top with sliced radishes, carrot ribbons, halved grape tomatoes, the garlic butter croutons, and drizzle generously with the lemon dressing. Finish with extra parmesan cheese.

Tips & Variations

Use day-old bread for the croutons to ensure they toast up nicely and stay crunchy.

If you don’t have a grill pan, you can broil the romaine halves in the oven for similar charred flavor.

Add some toasted pine nuts or walnuts for extra texture and flavor.

For a dairy-free version, substitute the yogurt and parmesan with a plant-based alternative.

Storage

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. Croutons can be kept in a sealed container at room temperature for 2 days but are best fresh. Grilled romaine is best enjoyed immediately, but if needed, store wrapped in foil and reheat briefly on the grill to refresh.

FAQs

Can I use other types of lettuce for this salad?

While romaine is ideal for grilling due to its sturdy leaves, you can try butter lettuce or sturdy leaf lettuce, but they may be more delicate and won’t hold up as well on the grill.

How do I avoid soggy croutons?

To keep croutons crunchy, make sure to toast them thoroughly and allow them to cool completely before adding to the salad. Avoid adding them too early if storing the salad, as they will absorb moisture and soften.