Charred Salad with Dijon Vinaigrette

The first time I had grilled Romain was at Saute of Baltimore Restaurant in Canton. I think it's been over ten years since I was there and I can't really tell if the restaurant is still open. Their last twitter comment was July 2016 and they mentioned the start of some renovations. Most of the research I gathered online regarding the restaurant is from 2016. Anyone know if they ever opened back up? Anyway, those that know me know I am not a cold meal kind of gal. I begrudgingly eat raw veggies and will most likely pass on cold cut sandwiches. I like it HOT! I envy people like my husband who can make a snack or a meal out of a farm fresh tomato, sprinkled with salt and pepper. I just can't do it. However, get a nice char on those suckers and drizzle on a vinaigrette, then you have my attention.

Romain is a hearty lettuce and can withstand high temperatures. They are perfect for grilling. If you're a fan of fennel, this would be a nice addition to this salad. Fennel tastes too much like black licorice to me and "EWE!"



2 tablespoons Dijon mustard

2 tablespoons of red wine vinegar

1/2 cup of olive oil

Salt and Pepper

In a small bowl, whisk together the Dijon mustard and red wine vinegar. Continue to whisk the mixture as you slowly pour in the olive oil.


This process will help emulsify the dressing and will keep it from separating. Whisk in a pinch of salt and pepper. This dressing will hold nicely in a tightly sealed container for up to a week.



2 Romain lettuce heads, cut down the middle

3 Roma tomatoes, sliced in half

Olive Oil

Salt and Pepper

Dijon Vinaigreitte, see recipe above

Parmesan Cheese, grated

Heat your grill or cast iron pan to medium-high heat.

Slice your tomatoes in half, brush with olive oil and sprinkle with some salt and pepper. This is where my husband would just dig in.

PREPARATION TIP:I mentioned above that fennel would be a nice addition. Fennel has lots of nutrients. Remove the greenery, scrub clean and slice the bulb crosswise. I like to keep the sections as thin as possible. One bulb 3-4 pieces, depending on the size of the bulb. There are lots of videos online for how to cut a fennel bulb. Brush both sides with olive oil and sprinkle with salt and pepper. Start grilling the fennel 3-4 minutes before the tomatoes, then flip.


Slice the Romain lettuce heads down the center, brush with olive oil, sprinkle with salt and pepper.


Once your grill is hot, place the tomatoes cut side down onto the grill or in the cast iron pan.


After about 3 minutes, check the tomatoes. They should have a nice char on them. If needed, remove the tomatoes. Add the Romain lettuce, cut side down onto the grill. Let the Romain cook for 2-3 minutes.


Split the veggies between two plates. Drizzle with the Dijon vinaigrette and sprinkle on some Parmesan cheese. Serve immediately.