Grilled Baby Romaine Lettuce with Parmesan Vinaigrette
Elevate your salad game with our Grilled Baby Romaine Lettuce with Parmesan Vinaigrette—a keto-friendly twist bursting with smoky flavors and crisp freshness. Perfect for summer grilling, this unique salad is a delightful fusion of charred sweetness and savory dressing. Enjoy the ultimate blend of health and indulgence in every bite!
Ingredients
- 3 tbsp grated Parmesan
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1/3 cup extra-virgin olive oil plus more for brushing
- pink salt
- Freshly cracked black pepper
- 2 hearts baby romaine lettuce cut in half lengthwise
- 1 cup keto croutons optional *See Notes
Instructions
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper.
- Brush the lettuce lightly with extra virgin olive oil and grill the romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once.
- Remove from the grill and place on a platter.
- Drizzle with the Parmesan vinaigrette and top with croutons if using.
Notes
Keto Croutons
Yield approx. 6 cups Ingredients
12 slices of keto bread, cut into 3/4-inch cubes
For Italian seasoned croutons
1/4 cup olive oil
1 tbsp Italian seasoning blend
1/2 tsp pink salt
1/4 tsp fresh cracked black pepper Instructions
Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
In a large bowl, evenly drizzle the olive oil over the bread chunks.
Evenly sprinkle the Italian seasoning, salt, and pepper over the bread.
Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet.
Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
Remove from oven, and let cool completely.
Use immediately, or store in an air-tight container for up to 1 week.
Yield approx. 6 cups Ingredients
12 slices of keto bread, cut into 3/4-inch cubes
For Italian seasoned croutons
1/4 cup olive oil
1 tbsp Italian seasoning blend
1/2 tsp pink salt
1/4 tsp fresh cracked black pepper Instructions
Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
In a large bowl, evenly drizzle the olive oil over the bread chunks.
Evenly sprinkle the Italian seasoning, salt, and pepper over the bread.
Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet.
Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
Remove from oven, and let cool completely.
Use immediately, or store in an air-tight container for up to 1 week.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 204kcalCarbohydrates: 7gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 3mgSodium: 185mgPotassium: 51mgFiber: 6gSugar: 0.2gVitamin A: 1254IUVitamin C: 1mgCalcium: 41mgIron: 0.3mg
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