Grilled Romaine With Lemon Cilantro Dressing

Elevate your salad course this summer with grilled greens.

Grilled Romaine With Lemon Cilantro Dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4


  • ¼ cup mayonnaise
  • 1 bunch cilantro
  • Zest and juice of 1 lemon
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 10 ounces seasoned pork or beef chorizo
  • 2 Romaine hearts
  • 1 cup Cotija cheese, crumbled


  1. Heat grill to medium-high.
  2. In a food processor, combine mayonnaise, cilantro, lemon zest and juice, garlic, salt, and pepper. Refrigerate until ready to use.
  3. In a medium pan, cook chorizo over medium-high heat, breaking into small pieces. Set aside.
  4. Cut Romaine hearts in half, length-wise and leave the ends intact so each half holds together. Brush cut side with olive oil.
  5. Place lettuce, cut side down on grill. Cook for 4-5 minutes until lightly charred. Remove from grill and plate cut side up.
  6. Drizzle with creamy lemon dressing, chorizo, and crumbled Cotija cheese. Serve immediately.