Grilled Romaine with Pimento Cheese Dressing

#399       Comment on this recipe.


    Alternately, you could use non grilled iceberg lettuce wedges, if you prefer.


    Pimento Dressing

  1. 1 (4 oz) jar diced pimentos
  2. 4 oz sharp Cheddar cheese, shredded (1 c)
  3. 1 c mayonnaise
  4. 1/2 c buttermilk
  5. 1 t Frank's Red Hot Sauce
  6. 1/4 t kosher salt
  7. 1/4 t freshly ground black pepper
  8. Grilled Romaine Salad

  9. 3 or 4 heads of romaine lettuce
  10. olive oil for brushing
  11. 1 c cherry tomatoes, halved



  1. Drain pimentos, set aside 1 T pimentos for later use.
  2. In a food processor, combine pimentos, Cheddar cheese, mayonnaise, buttermilk, hot sauce, salt, and pepper; blend 20 to 30 seconds or until smooth.
  3. Add reserved 1 T pimento, and pulse 2 times or just until blended. Mixture should be slightly chunky.
  4. Grilled Romaine Salad

  5. Cut romaine heads in half lengthwise, brush lightly with olive oil.
  6. Grill romaine until slightly charred.
  7. Place each romaine half on a plate, top with some pimento dressing and a few cherry tomato halves.
  8. Serve immediately.

Picture of Recipe

Grilled Romaine with Pimento Cheese Dressing - Picture of Recipe
Grilled Romaine with Pimento Cheese Dressing - Picture of Recipe
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 3 minutes
Course: Salad
Type of Food: Salad,Vegetarian
Ethnicity/Origin: Kentucky,Southern
Key Ingredient: Lettuce,Cheese,Mayonnaise,Tomatoes
Difficulty: 2 - Medium
Make Ahead: Partial
Prep Method: Food Processor,Grill
Themes/Holidays: Kentucky Derby

hide pictures