In the world of culinary exploration, grilling isn’t just reserved for meats and vegetables, as it’s a versatile technique that can transform the most unexpected ingredients into gourmet delights.
One such creation is this Grilled Romaine with Strawberries and Cotija Cheese. This dish is a vibrant blend of flavors and textures that can elevate any meal, whether you’re hosting a back yard party or enjoying a cozy dinner with friends and family.
Grilling lettuce might seem unconventional, but it’s a simple technique that can add a whole new dimension to your salads. Like with this Grilled Figs & Eggplant Salad with Blackberry Fig Dressing.
The romaine lettuce, when grilled, takes on a slightly smoky and charred flavor, adding depth to its natural crispness.
What is Cotija Cheese
Cotija cheese is a Mexican cheese named after the town of Cotija in Michoacán. Known for its crumbly texture and sharp, salty flavor, Cotija is often compared to feta or Parmesan.
It’s made from cow’s milk and is typically aged for about three months, which gives it a firm texture that’s perfect for crumbling over salads, tacos, like these Chorizo Potato Tacos or grilled dishes where you want a burst of flavor without losing texture.
Grilled Romaine With Strawberries and Cotija Cheese
2 hearts, romaine lettuce, halved lengthwise
1 cup strawberries, hulled and sliced
1/2 cup cotija cheese crumbled, can opt for feta or goat cheese
1/2 cup candied walnuts – Recipe Here – Stovetop Brown Sugar Candied Nuts
1/2 cup Apple Cider Maple Vinaigrette – Recipe HERE
Follow the link to make vinaigrette, and set aside.
Preheat your grill to medium-high heat, about 350 degrees.
Brush the cut sides of the romaine hearts with olive oil and sprinkle with salt and pepper.
Cook’s Notes
Grilling Tips
Make sure your grill is hot, at least 350 degrees, before placing the romaine on it. This will help achieve those nice grill marks quickly without overcooking the lettuce.
Place the romaine hearts cut-side down on the grill. Grill for about 2-3 minutes until you see grill marks and the edges start to char slightly.
Remove the romaine from the grill and set aside to cool slightly.
Assemble the Salad
On a large platter or individual plates, place the grilled romaine hearts.
Top with sliced strawberries, candied walnuts and crumbled Cotija cheese.
Drizzle the Apple Cider Maple Vinaigrette over the salad just before serving.
Consider adding grilled chicken for a more substantial salad.
Try These Salad Favorites
- Brussels Sprouts with Apple, Bacon and Honeyed Pecans
- Romaine Lettuce Boats With Marinated Mozzarella Pearls & A Tomato Basil Vinaigrette
- Spinach Mango Blueberry Salad
- Apple Celery And Cranberry Salad With A Creamy Lemon Vinaigrette
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