Grilled Romaine Salad with Balsamic Dressing

June 7, 2016

You may have heard, but if not I’ll tell you again because it’s pretty exciting! I was recently featured in the international magazine, Vegan Life. The magazine is based in the UK but sells in Barnes and Noble, Whole Foods and Earth Fare all of the US, as well.  I had the pleasure of sharing 5 of my favorite summer recipes in a four page spread. What an honor! This particular photo shoot was special because I was able to incorporate a few of my favorite things into one day. The theme was “easy summer entertaining” which, I mean, who doesn’t dream about those easy summer nights with friends eating wonderful food?! I also styled this shoot outdoors and it was the perfect sunshiny day.




The feature is in the June issue, which should be available in stores in the US any time now, and I would greatly appreciate it if you would pick up a copy. This recipe is one of my summer go-to’s because it is simple and is cooked on the grill (oh, those lovely grill marks!). Most people are surprised about grilling romaine, but trust me, it’s one of the best ways to eat the vegetable.


Grilled Romaine Salad with Balsamic Dressing

Grilled Romaine Salad with Balsamic Dressing


  • 3 Romaine Hearts
  • 2 Tablespoon Olive Oil
  • 2 Teaspoons Sea Salt
  • 2 Teaspoons Black Pepper
  • ¼ Cup Pistachios
  • 2 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Whole Grain Mustard
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Thyme


  1. 1. Preheat grill to high.
  2. 2. Cut romaine hearts in half length-wise and drizzle with 1 tablespoon of olive oil.
  3. 3. Place romaine face down on grill and sear for 3 minutes or until grill marks are present.
  4. 4. Remove from grill and allow to cool slightly. Meanwhile, make dressing by combining balsamic vinegar, mustard, oregano and thyme.
  5. 5. Sprinkle romaine with salt and pepper, then top with pistachios.
  6. 6. Drizzle dressing over salad. Serve at room temperature.

photography by Alyssa Joy Photo

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