Grilled Romaine with Honey Mustard Dressing

Makes 4 Servings
serve with:
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  • 4 slices of bacon, cooked and chopped
  • 2 large heads romaine lettuce
  • 1 cup (150g) grape tomatoes, quartered
  • 1 cup (230g) mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon (5g) honey mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • juice of ½ lemon
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons (30ml) extra virgin olive oil
  • ¼ cup (22g) shaved Parmesan pieces


To make the Honey Mustard Dressing, whisk together the mayonnaise, garlic, honey mustard, Worcestershire and lemon juice in a small bowl.  Season with salt and pepper.  Set aside.

Heat the grill to medium/high heat.

Cut the Romaine lettuce heads in half leaving the base of the stalk tacked in order to hold the leaves together.  Gently wash the leaves and pat dry.  Brush the romaine halves with olive oil.

Grill each side 2 to 3 minutes until charred and slightly wilted.

Transfer grilled romaine to a serving plate.  Top with bacon, tomatoes and shaved Parmesan.

Drizzle with dressing and serve.


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