Grilled Romaine Salad on a serving platter
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Grilled Romaine Salad with Buttermilk Herb Dressing

Straight from the Louisiana Cookin’ test Kitchen – Grilling romaine hearts gives them a unique flavor that is complemented by a creamy buttermilk dressing.


8 servings


  • 1 2/3 cups Blue Plate® Mayonnaise*
  • 1 cup whole buttermilk
  • 1/4 cup grated fresh Parmesan cheese
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 romaine hearts, halved lengthwise
  • Shaved Parmesan cheese, chopped fresh dill, chopped fresh parsley, and ground black pepper, to serve


  1. In a medium bowl, whisk together mayonnaise, buttermilk, grated cheese, dill, parsley, vinegar, salt, and pepper. Cover and refrigerate for at least 1 hour or up to 2 days.
  2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Grill romaine, cut side down, until grill marks form, about 2 minutes. Transfer romaine to a serving platter, and top with desired amount of dressing, shaved cheese, dill, parsley, and pepper.
    • *We used Blue Plate Mayonnaise.
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