Grilled Romaine Salad with Creamy Lemon Dressing and Garlic Butter Croutons Recipe
This Grilled Romaine Salad features crisp romaine lettuce charred to perfection and topped with crunchy garlic butter croutons, fresh radishes, carrot ribbons, grape tomatoes, and a creamy tangy lemon dressing made from Greek yogurt, olive oil, and parmesan cheese. A light, refreshing salad perfect as a starter or a side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Croutons
- 2 cups cubed bread (preferably crusty baguette)
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
For the Dressing
- 1/3 cup plain Greek yogurt (0% fat)
- 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 (to taste)
Instructions
- Make the Croutons: Heat butter in a skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant, then remove and discard the garlic to prevent burning. Add the bread cubes to the skillet and toss to coat evenly with the butter. Toast the bread cubes for 4-5 minutes, tossing frequently until golden brown and crunchy. Remove from heat and set aside to cool.
- Prepare the Dressing: In a food processor or blender, combine Greek yogurt, olive oil, lemon zest, lemon juice, chopped garlic, grated parmesan, sea salt, and pepper. Blend until the mixture is smooth and creamy. Set aside.
- Grill the Romaine: Preheat a grill or grill pan over medium-high heat. Cut the romaine heads in half lengthwise. Brush each half with olive oil and grill, cut side down, for approximately 3 minutes or until grill marks form and the lettuce is slightly wilted. Season immediately with a pinch of salt and pepper while still warm.
- Assemble the Salad: Arrange the grilled romaine halves on a serving platter. Top with sliced radishes, carrot ribbons, halved grape tomatoes, and the cooled garlic butter croutons. Drizzle generously with the creamy lemon dressing and finish with extra parmesan cheese for garnish. Serve immediately.
Notes
- Removing the garlic after sautéing prevents bitterness and burning in croutons.
- Using 0% Greek yogurt keeps the dressing light yet creamy.
- Grilling the romaine adds a smoky dimension and softens the leaves slightly.
- Feel free to use any sturdy bread for the croutons, such as sourdough or ciabatta.
- To save time, dressing can be made ahead and refrigerated for up to 2 days.
Keywords: Grilled romaine salad, garlic butter croutons, creamy lemon dressing, healthy salad, easy summer salad
