Grilled Romaine Salad

I know what you're thinking: "SALAD with IBD?!" Yes. And, the reason I am sharing this recipe with you is because I have found that digesting lettuce that has been cooked is easier on the digestive system than eating it raw. 

Also, by putting it on the grill, it allows you to get a great depth of flavor through the smokiness of the grill, the saltiness of the parmesan cheese, and the richness of the olive oil.

Trying to eat salads with IBD

Typically, when I eat salads, I avoid bottled dressings because I am not sure exactly what is in them and they typically contain a lot of added sugar that does not sit well in my stomach. Squeezing some fresh lemon juice with salt and pepper is the perfect combination to add flavor and brightness without all of the extra, unnecessary ingredients of bottled dressing. 

This is the perfect side to any summer dish and can be paired with some chicken or salmon to become an entree. Guests will think you spent hours making it when the entire process takes less than 20 minutes. What's not to love?

Serves 4

Serving size 1/2 head of romaine

Ingredients for grilled romaine salad

• 2 tbsp. extra-virgin olive oil
• 2 heads of romaine lettuce, tops and bottoms trimmed with the heads cut lengthwise into halves
• 1/2 cup grated parmesan cheese
• 1 lemon, cut in half
• Salt and pepper to taste

Directions for grilled romaine salad

1. If using a gas grill, turn all burners on high, lower cover, and heat for 15 minutes, then turn burners to medium
2. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the olive oil on the lettuce, making sure to get it between the leaves.
3. Sprinkle the lettuce with parmesan, salt, and pepper, and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further.
4. Remove lettuce and squeeze the juice of each 1/4 of the lemon per piece before serving.