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Grilled Romaine with Chive-Buttermilk Dressing

 Grilled Romaine with Chive-Buttermilk Dressing
I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. —Crystal Schlueter, Northglenn, Colorado
4 ServingsPrep/Total Time: 25 min.


  • 2 romaine hearts, halved lengthwise
  • 3 tablespoons olive oil
  • 3 tablespoons buttermilk
  • 3 tablespoons reduced-fat plain Greek yogurt
  • 4 teaspoons minced fresh chives
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • Dash salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese
  • 4 bacon strips, cooked and crumbled


  • Brush romaine halves with oil. Grill romaine, uncovered, over
  • medium-high heat 3-4 minutes on each side or until leaves begin to
  • wilt and color, turning once.
  • Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon
  • juice, garlic, salt and pepper until blended; drizzle over cut sides
  • of romaine. Top with cheese and bacon. Yield: 4 servings.