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Grilled Romaine Salad with Jalapeno Ranch

Grilled Romaine Salad with Jalapeno Ranch for Bold Flavor Fans

A vibrant Grilled Romaine Salad with Jalapeno Ranch, featuring smoky charred greens and hearty toppings for bold flavor fans.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 strips bacon adds a delightful crunch and smoky flavor
  • 10.5 ounces grape tomatoes burst with sweetness when grilled
  • 2 ears sweet corn shucked and grilled for caramelization
  • 3 hearts romaine halved lengthwise, transforms into a smoky side
  • to taste olive oil or nonstick cooking spray prevents sticking on the grill
  • 1 cup crumbled cotija cheese complements the creamy dressing beautifully
  • 4 hard boiled eggs halved, adds protein and richness
  • to taste flaky sea salt enhances all the flavors
  • to taste freshly ground black pepper brings warmth and earthiness
For the Jalapeno Ranch Dressing
  • 6 tablespoons mayonnaise forms the creamy base
  • 6 tablespoons milk adjust for desired consistency
  • 1/4 cup sour cream adds rich tanginess
  • 1/4 cup cilantro fresh herbs for refreshing zest
  • 2 tablespoons lime juice adds acidity
  • 1 tablespoon chopped chives for mild onion flavor
  • 1/4 teaspoon dried parsley hint of herbiness
  • 1/4 teaspoon onion powder enhances savory depth
  • 1/4 teaspoon kosher salt ensures flavors pop
  • 1/4 teaspoon freshly ground black pepper ties everything together
  • 1 clove garlic for bold aroma
  • 4 slices pickled jalapeños for a spicy kick

Equipment

  • Grill
  • nonstick skillet
  • metal skewers
  • blender

Method
 

Cooking Instructions
  1. Cook the bacon: Start by placing the bacon strips in a cold large nonstick skillet. Turn the heat to medium and cook for 8-12 minutes until brown and crispy. Transfer to a plate lined with paper towels to cool.
  2. Preheat the grill: Heat your grill to medium-high (about 400°F-450°F) for delicious direct-heat grilling.
  3. Skewer the tomatoes: Thread the grape tomatoes onto 4 large metal skewers for easier handling on the grill.
  4. Prepare the ingredients: Brush or spray ears of corn, grape tomatoes, and halved romaine hearts with olive oil or cooking spray.
  5. Grill the corn: Place the ears of corn on the grill with the lid closed for about 10-15 minutes. Turn occasionally until caramelized.
  6. Grill the tomatoes and lettuce: Place the tomatoes and romaine cut-side down on the grill for about 3 minutes until charred. Remove once slightly charred.
  7. Cut the corn and crumble bacon: Cut the grilled corn off the cob and crumble the cooled bacon.
  8. Serve: Arrange grilled romaine cut-side up on a serving platter. Season with sea salt and black pepper. Drizzle with jalapeno ranch dressing and add corn, tomatoes, bacon, cotija cheese, and halved hard-boiled eggs.
  9. For the dressing: Blend all dressing ingredients in a blender until smooth.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For added flavor, you can drizzle a bit of reserved bacon fat over the salad before serving. Garnish with additional chopped chives for color.

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