Filed Under: Food, Greens, grill-guide, Less than 20 Minutes, Recipes, Side, Starter, Vegetables

Grilled Romaine Salad with Pancetta

August 15th, 2012

By Leanne Wright
From the print edition, Summer 2012

Getting tired of Caesar salad? Grilling your romaine adds a smoky flavour and a whole bunch of flare to this unique side dish. Once you’ve cooked your main, this salad is done in no time.
Prep Time
Prep to table time: 15 minutes
  • ⅓ cup diced pancetta
  • 6 pieces rustic bread, each 8 cm long
  • 1 tsp dried Italian herb mix
  • 1 tbsp minced garlic zest and juice of 1 lemon
  • 1 tbsp grainy Dijon mustard
  • 5 tbsp olive oil, divided
  • 3 romaine lettuce hearts, halved lengthwise with core intact
  • ½ pint cherry tomatoes, halved
  • 3 tbsp chopped kalamata olives
  • 6 tsp Parmesan cheese freshly ground black pepper
  1. Heat a fry pan to medium heat and cook pancetta until crisp. Brush bread with rendered fat from pancetta; sprinkle herb mix on bread.

  2. Whisk together garlic, lemon juice and zest, mustard and 4 tablespoons olive oil.

  3. Preheat a grill or grill pan over ­medium-high heat. Toast bread on grill until nicely browned and grill marks

  4. Brush the cut side of romaine with 1 tablespoon oil and grill for about 60 seconds, pressing down gently.

  5. Top each romaine half with pancetta, tomatoes, olives and Parmesan cheese. Drizzle the dressing overtop and finish with pepper.

Nutrients Per Serving

292 calories, 20 g fat, 79 mg calcium, 388 mg sodium, 21 g carbohydrates, 3 g fibre, 6 g protein. Excellent source of folate; source of fibre, vitamin C, calcium, iron and omega-6.

Grilled Romaine Salad with Pancetta
Photography by Edward Pond

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