Grilled Romaine with Fresh Vegetables

This succulent grilled romaine salad transforms ordinary ingredients into a captivating summer meal that balances smoky char with fresh, bright flavors. The combination of grilled romaine hearts with sweet corn, tender fava beans and creamy avocado creates a light yet satisfying dish perfect for warm evenings.

I discovered this recipe during a particularly hot summer when turning on the oven felt unbearable. The first time I served it to friends they couldn't believe a salad could be so satisfying and now it's my go to for casual outdoor entertaining.

Ingredients

• Romaine hearts: Provides the perfect sturdy base for grilling while maintaining its refreshing crunch
• Corn: Adds natural sweetness that intensifies when grilled; look for husks that feel slightly damp with bright green silk
• Fresh fava beans: Bring a buttery texture and nutty flavor; choose pods that are firm and bright green
• Lemon: Brightens the entire dish with acidity; use organic if possible for best flavor when grilling
• Avocado: Contributes creamy richness; select ones that yield slightly to gentle pressure
• Cherry tomatoes: Add juicy bursts of flavor and vibrant color; choose ones that are fragrant and deeply colored
• Fresh herbs: Like Italian parsley or dill provide aromatic finishing touches; use what looks freshest at the market
• Shrimp (optional): Adds protein and makes the salad heartier; wild caught offers the best flavor

Step-by-Step Instructions

Prep The Grill:

Heat your grill to medium high which is approximately 375 to 450°F. This temperature creates perfect grill marks without charring too quickly. Allow at least 10 minutes for proper preheating.

Mix The Dressing:

Combine all ingredients for your chosen dressing or make both for variety. Whisk vigorously until completely emulsified. The dressing can be made up to 3 days ahead and stored in the refrigerator letting flavors deepen even more.

Grill The Romaine:

Brush each romaine half generously with olive oil ensuring all surfaces are coated. Season with salt and place cut side down on the hot grill for about 2 minutes until distinctive grill marks appear. Flip and grill for another minute being careful not to wilt the lettuce completely.

Grill Remaining Ingredients:

Place corn directly on grates rotating occasionally until kernels begin to char about 8 minutes. Spread fava beans in a grill basket or on foil with holes poked in it and cook until tender approximately 10 minutes. If using shrimp grill for about 2 minutes per side until they turn pink and opaque. Place lemon halves cut side down and grill for 2 to 3 minutes until caramelized.

Assemble The Salad:

Arrange grilled romaine hearts on a serving platter. Remove fava beans from pods and scatter over romaine along with corn kernels cut from the cob avocado pieces and halved tomatoes. If using shrimp distribute evenly over salad. Squeeze warm grilled lemon over everything and drizzle with your prepared dressing. Finish with a generous sprinkle of fresh herbs.

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My favorite component is actually the grilled lemon. I discovered its transformative power by accident when I tossed some lemon halves on the grill while making this salad the first time. The heat mellows the acidity while intensifying the citrus essence making everything it touches more vibrant.

Storage And Leftovers

While the grilled components are best enjoyed immediately after preparation, this salad can be adapted for next day enjoyment. Store grilled romaine hearts separately from other ingredients and dress just before serving. The dressings will keep for up to five days in the refrigerator in an airtight container. If you have leftover grilled vegetables, they make wonderful additions to grain bowls or wraps the following day.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Edamame makes an excellent alternative to fava beans with similar texture and nutritional benefits. No grill? A grill pan or broiler will work nearly as well. For a heartier vegetarian version, substitute grilled halloumi cheese for the shrimp. Canned corn can replace fresh when out of season, though you'll miss the smoky char that makes fresh corn special.

Seasonal Variations

Embrace the changing seasons by adjusting this versatile salad throughout the year. In late spring, add tender asparagus to the grill. Summer brings opportunities for grilled peaches or nectarines for sweet contrast. Early fall versions can incorporate grilled delicata squash rings. Winter adaptations might include blood oranges and roasted beets instead of corn and fava beans.

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Recipe FAQs

→ Can I substitute the fava beans with something else?

Yes, edamame makes an excellent substitute for fava beans in this dish. They require less preparation while still providing a similar texture and nutritional profile. Simply use the same amount of shelled edamame and grill them just as you would the fava bean pods.

→ How do I prevent the romaine from becoming soggy when grilling?

To keep romaine crisp while grilling, ensure your grill is properly preheated to medium-high, brush the romaine lightly with oil, and grill quickly with the lid open. You want good grill marks but don't leave it on so long that it wilts completely. About 1-2 minutes per side is usually sufficient.

→ Is this dish suitable for vegetarians or vegans?

This dish is naturally vegetarian when made without the optional shrimp. For vegans, simply use the lemon dressing option (substituting the honey with agave as mentioned in the ingredients) and skip the yogurt-based dressing.

→ What's the best way to prepare the fava beans?

For this dish, simply grill the fava bean pods until they're tender, about 10 minutes over medium heat. After grilling, remove the beans from their pods and discard the pods. If you want to remove the waxy outer skin of each bean for a more delicate texture, you can do so after they've cooled slightly.

→ Can I prepare any components of this dish ahead of time?

Yes! Both dressings can be made up to 3 days in advance and stored in the refrigerator. You can also prep the vegetables (chop tomatoes, dice avocado, shuck corn) a few hours before. The romaine should be grilled just before serving for the best texture and flavor.

→ What herbs work best with this salad?

Italian parsley and dill are specifically recommended, but other soft herbs like basil, chives, or mint would also complement the fresh flavors in this dish. Choose herbs that you enjoy and that pair well with the other ingredients.