Last weekend my friend Danyel told me that she roasted romaine for a wedge salad and said it was amazing! I remembered that I had ripped a recipe for this out of a magazine a while back because it looked amazing! Last night I gave it a try...and it was amazing!
I cut romaine heads in half, lengthwise. Leave the stem intact so it holds together. Rinse and dry. Get your salad toppings ready. Use whatever you like! I happen to LOVE a classic "wedge" salad, so I decided to do a variation of that. It's usually made with a wedge of iceberg, bacon, lettuce, tomato and blue cheese dressing.
I cooked some bacon so it was fresh and chopped it up. I got my other ingredients ready...of course I added some avocado! Good fats!
Heat a grill pan to high. Drizzle the center of the lettuce with a little olive oil and put in face down on the hot pan for about one minute, until lightly charred.
After a minute, it will have grill marks...take it off the heat and put it face up on a plate.
I topped my wedge salad with halved cherry tomatoes, diced avocado, crumbled bacon, a little salt and pepper, and dressing of your choice. For this wedge salad I used homemade dairy free ranch dressing and added some goat cheese crumbles for texture. Serve it whole with a knife and fork! My husband said he could really taste the "roasted" flavor of the romaine and thought it was great! Great for a light lunch or dinner....a very pretty presentation! You can add any toppings you like, add diced chicken to this one if you want a little more substance.
I think the next time I make this I'm going to try this variation....Roasted Veggies: sliced portabella mushrooms, orange bell pepper slices and red onion. For the dressing, I'm going to use balsamic vinegar, olive oil, a little spicy brown mustard and salt and pepper to taste. I'll top it off with goat feta and some chopped almonds! I'll update this post with pictures when I make it if it's good! If there are any other yummy toppings that you use, feel free to share!!