When the weather warms up, you want to soak up all the joys of summer which includes spending your days and evenings outside, often firing up your grill! Have you ever thought about grilling your salad? If you haven’t tried Grilled Romaine with Lemon-Parmesan Vinaigrette, you are missing out on the ultimate summer side dish.

Grilling romaine lettuce completely transforms it. By grilling a head of romaine for just a few minutes, the edges get charred and smoky, while the inside stays crisp and refreshing. Grilling romaine makes it the perfect summer salad and the dressing is just as important!
The best part? Because this vinaigrette strikes the perfect balance of bright citrus acidity, rich olive oil, and the savory depth of aged Parmesan, this dressing doubles as an incredible summer marinade.
- For Chicken: Marinate chicken breasts or thighs in a splash of the vinaigrette for a few hours before grilling. The lemon juice tenderizes the meat, while the bits of Parmesan create a gorgeous, savory crust when it hits the grates.
- For Seafood: Brush it onto shrimp skewers or a piece of salmon right before it goes on the grill for a burst of bright, zesty flavor.
- For Grilled Veggies: Toss zucchini, asparagus, or bell peppers in the mixture before roasting or grilling.
The secret ingredient is the Cello Copper Kettle Parmesan! This award-winning Wisconsin masterpiece is cooked in authentic copper kettles and aged for 16 months. The copper traditional method gives the cheese an incredibly rich, bold, and distinctly nutty flavor profile with subtle hints of cooked caramel.
Whether you are hosting a backyard barbecue or just looking to switch up your weeknight dinner routine, this 30-minute grilled romaine salad is a total game-changer. Whip up a double batch of the vinaigrette—one for the salad, and one for your marinade—and get ready to taste summer in every single bite!
The Recipe: https://www.wisconsincheese.com/recipes/3861/grilled-romaine-with-lemon-parmesan-vinaigrettte























