Grilled Romaine with Peaches

Grilled Romaine

Hearty romaine hearts hold up to the heat of the grill, giving this salad a unique smoky crunch.

Grilled Romaine with Peaches
Yield: 6 servings
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  1. 1 cup loosely packed cilantro leaves
  2. 1⁄2 cup nonfat Greek yogurt
  3. 1⁄4 cup olive oil
  4. 2 tablespoons fresh lime juice
  5. 1 teaspoon rice wine vinegar
  6. 1 small clove garlic, chopped
  7. 1⁄4 teaspoon kosher salt
  8. 1⁄4 teaspoon ground black pepper
  1. 5 romaine hearts, halved lengthwise
  2. 2 peaches, cut into thin wedges
  3. Pickled Red Onions (recipe follows)
  1. FIRST In the work bowl of a food processor, pulse cilantro, yogurt, olive oil, lime juice, vinegar, and garlic until smooth. Season with salt and pepper; set aside, or refrigerate until ready to serve.
  2. NEXT Preheat grill to medium heat (300 to 350°). Grill romaine, cut side down, until lightly charred, 1 to 2 minutes per side.
  3. LAST On a serving platter, arrange grilled romaine; top with peaches and Pickled Red Onions. Drizzle with dressing just before serving.
Taste of the South
Pickled Red Onions
Serves 6
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  1. 1⁄2 large red onion, thinly sliced
  2. 2⁄3 cup distilled white vinegar
  3. 1 teaspoon sugar
  4. 1⁄4 teaspoon kosher salt
  1. FIRST Combine onion, vinegar, sugar, and salt in a medium bowl. Microwave 30 to 40 seconds. Let stand at room temperature at least 1 hour.
Taste of the South


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