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Charred Romaine Lettuce

Charred Romaine and Tomato Salad with Lemon Pecorino Dressing

Course Main Course, Salad, Side Dish
Cuisine American
Servings 4


  • For the Salad:
  • 2 Hearts of romaine lettuce split in half 4 each 3 Tbsp olive oil, divided
  • 1 lemon halved
  • 20 grape tomatoes cut in half
  • salt and pepper to taste
  • 1/4 cup ​Grated ​Locatelli ®​ ​Pecorino Romano Cheese
  • For the Lemon Dressing:
  • 1/2 cup lemon juice
  • 1/2 cup ​Grated ​Locatelli ®​ ​Pecorino Romano Cheese 1 teaspoon fresh chopped mint
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil


  • Step(1)​ Preheat an outside grill to medium heat.
  • Add a small sauté pan to heat. Slice romaine lettuce hearts lengthwise. Brush each half with olive oil and. Place, cut-side down, onto a preheated grill. Cook until heated through, charred, and slightly wilted. Place lemon halves, cut-side down, onto the grill. Cook until lightly charred. Note : (​ If you don’t have a grill you can use a cast iron skillet​ ​optional ​)
  • Step (2)​ Add 2 Tbsp oil to the sauté pan. Add tomatoes, salt, and pepper. Cook until all tomatoes have burst and juices have thickened slightly. Season with salt and pepper and squeeze just a little bit of lemon juice onto each head. Top with burst tomatoes on each romaine heart and some of the thickened juices.
  • Step(3)​ Make ​Dressing : ​In a small bowl, combine together lemon juice, honey, ​ ​Grated L​ ocatelli ®​ ​Pecorino Romano Cheese​ , mint, salt and pepper mix well . Pour in a steady small stream , Vigorously whisk in olive oil to mixture until slightly thickens and coats . Drizzle dressing over charred Romaine and tomatoes garnish with dusting of ​Shaved ​Locatelli ®​ ​Pecorino Romano Cheese a​nd serve immediately.
Keyword brunch salad, lemon dressing, salad