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Grilled Romaine Cobb Salad

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Grilled Romaine Cobb Salad is an elegant take on the classic. The lettuce only takes a few minutes on the grill, and you can load up the toppings or make it your way. The easy homemade blue cheese dressing takes it over the top.

overhead shot of finished cobb salad on a wooden board

Whenever I buy lettuce, it’s with the best of intentions to make salads on a regular basis. And nearly every time, the lettuce wilts and gets gross before I eat much of it. So I wait a while and then try again. It’s a vicious cycle.

While I have numerous recipes with the word “salad” on the blog, there are only 2 with greens: Blackened Salmon BLT Salad and Roasted Chickpea Spinach Salad.

Of course, that means it’s time to change that. So I went big with Grilled Romaine Cobb Salad

WHY THIS RECIPE WORKS
  • The lettuce grills in about 2 minutes
  • You can prep toppings ahead, and serve them family-style
  • Add protein to make it a complete meal

Now this is a salad that I could and would eat every single day!

INGREDIENT TIPS FOR GRILLED ROMAINE COBB SALAD

Yes, you can go super shortcut, and buy hard-boiled eggs, Cooked Bacon, Croutons, and Dressing. But they’re all easy to make and, if you’re making the salad for guests, it shows the care you put into it.

Romaine hearts come in packages and they’re already washed, so just cut them in half lengthwise and they’re ready to go.

Make the blue cheese dressing at least one hour ahead. Really it’s best to make it a day ahead, but if you forget, an hour will still do the trick.

I use thick-cut bacon and dice it into 1/2″ pieces before cooking.

Cherry/grape tomatoes, red onion, and creamy avocado round out the vegetables.

For the eggs, I do a medium boil (7-8 minutes) and slice them into quarters.

Make the croutons! All you need is French bread, oil, salt and parsley, and 10 minutes in the oven.

overhead shot of all salad ingredients in parts on a wood board
BREAK UP THE STEPS FOR GRILLED ROMAINE COBB SALAD

If all these steps seem overwhelming at once, break them up! I like making a dozen boiled eggs on the weekend and have them to snack on all week.

3-4 Days Ahead

  • Make the blue cheese dressing
  • Cook, cool and peel the eggs
  • Make the croutons

Store each item separately in airtight containers in the fridge.

Immediately Before Serving

  • Cook the bacon
  • Prep the vegetables and slice the eggs
  • Grill the romaine
CUSTOMIZING YOUR GRILLED ROMAINE COBB SALAD

It’s easy to customize Grilled Romaine Cobb Salad to your preference.

  • Swap out the bacon for turkey, Canadian or veggie bacon
  • Slice the onions 1/2″ thick and grill them for about 10 minutes
  • Grill or roast the tomatoes for 10-15 minutes
  • Try my Coconut Milk Ranch Dressing
  • Use hard-boiled eggs and chop them into small pieces
  • Add turkey, ham, and/or grilled chicken for more protein
overhead shot of finished cobb salad on a wooden board
STEP BY STEP INSTRUCTIONS

BLUE CHEESE: Whisk sour cream, Mayonnaise, and buttermilk together in a bowl. Add fresh lemon juice, garlic powder, garlic, black pepper, and Worcestershire Sauce and whisk to combine.

Add blue cheese crumbles, stir to combine, and rest in the fridge.

close up process shot of blue cheese dressing in a glass bowl with a red spatula in the bowl

EGGS: Add a pinch of salt and a generous splash of White Vinegar to a pot of boiling water. Add eggs and cook: 7-8 minutes for a medium, 12 minutes for hard-boiled.

Transfer eggs to a bowl of cold water and ice cubes, and cool for 5 minutes.

Tap eggs against the bowl to crack. Peel the shells under slowly running water to help them come off easily. Slice the eggs into quarters.

CROUTONS: Cut bread into 1/2″ slices, and then cut each slice into fourths. Drizzle bread with oil and sprinkle with coarse sea salt.

Bake bread in 375 degree oven for 10 minutes, tossing once halfway through.

Drizzle croutons with a little more oil and toss with fresh parsley

overhead process shots in 3 stages of crouton preparation

INSTRUCTIONS

BACON: Dice bacon into 1/2″ pieces. Cook for 10 minutes, and transfer to paper towels to drain.

VEGETABLES: Cut tomatoes into half or fourths, depending on size. Dice avocado into bite-sized pieces. Slice onions into very thin slices

ROMAINE: Cut romaine in half lengthwise. Brush inside of romaine hearts lightly with oil

Grill romaine, flat-side down, on a 350-degree grill for 2 minutes.

close up shot of romaine hearts on the grill

PREPARE SALAD

Lay romaine hearts flat-side up on a platter. Top with bacon, avocado, tomatoes, onion, and croutons. Place egg quarters on top, and drizzle with blue cheese dressing and crumbles. Finish with a little fresh parsley.

overhead close up shot of finished cobb salad on a wooden board
SERVINGS AND LEFTOVERS

I recommend half of a romaine heart as an appetizer, or two halves as a light lunch.

Making Grilled Romaine Cobb Salad for a crowd? Serve the toppings family-style so guests can create their own.

Grill the romaine no more than 15-20 minutes prior to serving, so the lettuce stays as fresh as possible.

I don’t recommend this salad as leftovers, because the lettuce will get so wilted it won’t be appetizing.

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overhead close up shot of finished cobb salad on a wooden board

Grilled Romaine Cobb Salad

Yield: 4 Romaine Hearts
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Grilled Romaine Cobb Salad is an elegant take on the classic. The lettuce only takes a few minutes on the grill, and you can load up the toppings or make it your way. The easy homemade blue cheese dressing takes it over the top, and this salad is perfect for entertaining

Ingredients

  • 2 Romaine hearts
  • 2 teaspoons avocado oil
  • 2 slices thick-cut bacon, cut into 1/2" pieces
  • 4 large eggs
  • 1/4 cup white vinegar
  • 1/2 pint grape or cherry tomatoes, quartered
  • 1 medium avocado, diced
  • 1/4 cup red onion, thinly sliced

BLUE CHEESE DRESSING (MAKES 8 OUNCES)

  • 1/4 cup sour cream
  • 2 Tablespoons mayonnaise
  • 1/4 cup buttermilk
  • 1 Tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1 clove garlic, finely minced or grated
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup blue cheese crumbles

CROUTONS

  • Loaf of French bread, cut into 1/2" slices (you will need 8 slices of the bread
  • 1 Tablespoon avocado oil
  • 1 teaspoon coarse Sea salt
  • 1 Tablespoon minced fresh parsley

Instructions

  1. BLUE CHEESE DRESSING (see notes)
  2. Whisk sour cream, mayonnaise and buttermilk in a bowl and whisk to combine. Add lemon juice, garlic powder, grated garlic, black pepper, and Worcestershire sauce and whisk to combine
  3. Add blue cheese crumbles and fold into dressing
  4. Rest in fridge for at least one hour - you may need to add a little more buttermilk if it's too thick
  5. EGGS (see notes)
  6. Bring a pot of water to a boil. You need enough water to fully cover the eggs. Add a pinch of salt and white vinegar. Carefully add eggs. Cook 7-8 minutes for medium, 12 minutes for hard-boiled
  7. While eggs cook, add cold water and ice to a large bowl. Transfer eggs to the bowl and cool for 5 minutes
  8. Tap eggs against the bowl to crack. Peel shells under slowly running water to help the shells come off easily. Slice eggs into quarters
  9. CROUTONS (see notes)
  10. Preheat oven to 375 degrees
  11. Cut bread slices into fourths. Drizzle bread with oil and sprinkle with coarse sea salt
  12. Add bread to a shallow baking pan and bake in a 375 degree oven for 10 minutes, tossing once halfway through
  13. Drizzle croutons with a little more oil and toss with fresh parsley
  14. REMAINING INSTRUCTIONS
  15. Preheat grill to 350 degrees
  16. Add bacon to a skillet and cook for 10 minutes, until done. Transfer bacon to paper towels to drain and cool
  17. Cut romaine in half lengthwise. Brush the inside of romaine hearts lightly with oil
  18. Grill romaine, flat-side down, for 2 minutes
  19. PREPARE SALAD
  20. Lay romaine hearts face-up on a platter.
  21. Top with bacon, avocado, tomatoes, onion, and croutons.
  22. Place egg quarters on top, and drizzle with blue cheese dressing and crumbles.
  23. Finish with a little fresh parsley.

Notes

If you're making this for a crowd, serve the toppings family-style so guests can create their own.

The dressing is best made 1 day ahead so the flavors can fully develop. 1 hour is the minimum.

Super short-cut option: buy hard-boiled eggs, cooked bacon, croutons, and dressing.

BREAK UP THE STEPS OPTION

3-4 Days Ahead (Store each item separately in airtight containers in the fridge)

  • Make the blue cheese dressing
  • Cook, cool and peel the eggs
  • Make the croutons


Immediately Before Serving

  • Cook the bacon
  • Prep the vegetables and slice the eggs
  • Grill the romaine

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 895Total Fat: 37gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 212mgSodium: 1947mgCarbohydrates: 111gFiber: 11gSugar: 19gProtein: 33g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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Karen

Sunday 24th of May 2020

It's crazy how good romaine is grilled - totally blew me away the first time I tried it. This salad looks like one I'd love!

Karyl

Sunday 24th of May 2020

I was the same way Karen! I think I made grilled romaine 3 nights in a row, topped 3 different ways! The options are practically endless

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