7 Fresh & Delicious Romaine Salad Recipes 2024

Romaine lettuce is a variety of lettuce with long, sturdy leaves and a firm rib down the middle. Native to the Mediterranean and the Middle East, this lettuce has a crisp texture that makes it perfect for wraps and sandwiches. 

It also holds up well to dressings and stays crunchy longer than other types of lettuce, so you’ll find it in raw and cooked dishes. For today’s list of easy recipes, I will take you on a culinary journey that includes salads and cooked dishes, so you’re in for a treat.

Romaine is also a good source of fiber, vitamins A, C, and K, folate, and minerals like potassium. It’s also an ingredient low in calories and carbs, so you don’t have to worry about your diet with these recipes. If you’re still looking for more variety, check out our list of the best low-carb meal delivery services. 

1. Simple Romaine Salad

Ingredients

• 2 heads romaine lettuce (washed and dried)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon rice wine vinegar

• freshly ground black pepper to taste

• 2 pinches salt

Method

1. Remove the leaves from the romaine (until you reach the core) and slice them into thin ribbons. Trim and discard the root end from the core and slice it into ribbons as well. 

2. Place the romaine ribbons into a large bowl, drizzle olive oil, lemon juice, vinegar, and pepper on top, and toss to coat. 

3. Set aside to rest for 10 minutes.

4. Sprinkle with salt and toss gently right before serving.

Overview

This is among the simplest salads you can make, but it’s this simplicity that makes it incredibly versatile. You can serve it as a side dish for heavier foods like mashed potatoes and steak, chicken pot pie, or any chuck roast recipe you prefer. 

You can also add to it and turn it into a main dish. Add tomatoes, red peppers, cheese, croutons, cucumbers, chickpeas, and anything else you have in your fridge or pantry. Lastly, you can use it in wraps, sandwiches, or burgers to add a bit of crunch and freshness to your meal.

2. Mediterranean Salad

Ingredients

• 6 cups romaine lettuce (chopped)

• 3 mini cucumbers or 1 English cucumber (peeled and chopped)

• 11 oz grape tomatoes (chopped)

• 1 can chickpeas (drained and rinsed)

• ½ cup Kalamata olives (pitted and chopped)

• ½ cup red onion (chopped)

• ¼ cup fresh parsley (finely chopped)

• ¼ cup feta cheese (crumbled)

• 1 teaspoon salt

For the dressing:

• 3 tablespoons olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 1 clove garlic (minced)

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

Method

1. Chop the tomatoes, cucumbers, red onion, olives, parsley, and romaine lettuce. Set aside.

2. Place the chopped cucumbers and tomatoes in a colander, sprinkle with a teaspoon of salt, and let them drain in the sink for 10-15 minutes to remove excess moisture.

3. Meanwhile, whisk together olive oil, red wine vinegar, lemon juice, garlic, and dried oregano in a small bowl until smooth.

4. Transfer the drained cucumbers and tomatoes to a large bowl. Add chickpeas, red onion, olives, and parsley (wait to add the lettuce), then toss with the dressing. Let sit for 10 minutes to absorb all the flavors.

5. Add the romaine lettuce and feta, tossing to combine. Season with salt and pepper to taste. Serve and enjoy!

Overview

Whenever you crave something fresh, healthy, and satiating, this salad is the perfect option. It’s also the best option during summer when the heat is sweltering, but you still need to eat something to keep you fueled until dinner. 

Summertime also means the in-season veggies are fresh and tastier, so you’ll have a lot more flavor on your plate. You can also toss in other veggies like peppers or radishes. Overall, this salad is a family- and kid-friendly symphony of colors and flavors that only takes 30 minutes to assemble.

3. Romaine Salad with Feta, Toasted Walnuts, and Tomatoes

Ingredients

• 2 romaine lettuce heads

• 2 cups cherry tomatoes

• 1 English cucumber

• ½  red onion

• 1 cup roasted walnuts

• 8 oz (225 grams) feta

For the dressing:

• 2 garlic cloves (minced)

• The zest of 1 lemon

• ⅓ cup extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon dried oregano

• A pinch of salt

• A pinch of ground black pepper

Method

1. Start with the salad dressing: add olive oil, lemon juice, lemon zest, red wine vinegar, minced garlic, mustard, oregano, salt, and pepper to a small jar. Shake until well mixed.

2. Place a dry pan over medium-high heat and add the walnuts. Toast for 4 to 5 minutes, stirring often. Set aside to cool.

3. Wash and chop the romaine, cucumber, and tomatoes. Thinly slice the red onion and crumble the feta.

4. Toss all salad ingredients with the dressing in a large bowl.

5. Serve and enjoy the crunchiness!

Overview

With plenty of fresh veggies, walnuts, and vinaigrette, this salad offers a satisfying array of flavors. The combination of soft, crumbly feta and crisp romaine lettuce makes for the perfect balance of textures as well.

Pair it with some crusty, fresh bread to soak up the extra dressing to enjoy a light, delicious meal packed with vibrant flavor! If you want to serve it as a side, it goes well with grilled chicken breast or breaded chicken tenders. 

4. Grilled Romaine Salads

Ingredients

• 4 heads romaine lettuce (sliced in half)

• 4 slices bacon (cooked and crumbled)

• 1 cup cherry tomatoes (quartered or halved)

• ¼ cup crumbled blue cheese

• ½ cup seasoned breadcrumbs

• 1 garlic clove (minced)

• 1 tablespoon unsalted butter

• 2 tablespoons olive oil

• ⅓ cup ranch dressing

• 2 tablespoons fresh chives (chopped)

• Salt and pepper

Method

1. Preheat the grill to high.

2. Place a pan over medium-high heat and cook the bacon until crispy. Transfer to a paper towel-lined plate to remove excess grease.

3. Place a nonstick skillet over medium heat and melt the butter (careful not to brown it). Add breadcrumbs and garlic, and cook for 5 to 6 minutes, stirring often, until golden and fragrant. Remove from the heat.

4. Brush the cut sides of the romaine with olive oil and season with salt and pepper. 

5. When the grill is hot, reduce to medium heat. Grill the romaine, cut side down, for 1 to 2 minutes until charred, then flip and grill for 1 more minute. Remove from the grill.

6. Place the grilled romaine on a large platter or individual plates. Drizzle with ranch dressing, then top with tomatoes, bacon, blue cheese crumbles, fresh chives, and toasted breadcrumbs.

7. Serve immediately

Overview

This recipe may seem a bit unusual at first. After all, not everyone sees a head of romaine lettuce and thinks, “Goodie! I’ll light up the grill!” However, if you trust the process, you’ll end up with a delicious and light summer dinner. 

Loaded with juicy tomatoes, crispy bacon, creamy ranch, crumbled blue cheese, fresh chives, and golden-toasted breadcrumbs, it’s a delicious mix of textures and tastes. grilled romaine has a smoky, charred flavor that blends nicely with the blue cheese and the bacon. 

5. Sautéed Romaine Lettuce

Ingredients

• 1 small head of romaine lettuce

• 1 large clove of garlic (roughly chopped)

• 1 tablespoon olive oil

• ¼ teaspoon salt

• Black pepper to taste

• Lemon for serving

Method

1. Boil a large pot of water and place the lettuce head, with the stem side down, into the water. Use tongs to press the leaves into the water until the whole head is submerged. 

2. Blanche the lettuce for 30 seconds to 1 minute until the leaves look slightly translucent.

3. Drain the lettuce, rinse with cold water, and squeeze out as much water as possible once it's cool. 

4. Cut off the stem and chop the leaves into 2-inch pieces.

5. Heat olive oil in a frying pan over medium-high heat, then add garlic and cook until it’s slightly browned.

6. Add the lettuce, season with salt and pepper, and stir-fry until the edges are browned, but the leaves remain crisp and green. Adjust the heat if necessary.

7. Serve with lemon wedges.

Overview

Sautéed Romaine Lettuce offers a delicious and new way to enjoy greens, inspired by Asian cooking traditions. This simple side dish brings out the best in crisp romaine, which holds up beautifully to stir-frying. 

Blanching the lettuce first is key as it softens the raw green taste and removes excess water, giving you a perfectly balanced texture when stir-fried. With just garlic, salt, pepper, and a squeeze of lemon, this dish combines a savory richness with refreshing brightness. 

6. Lemon Artichoke Romaine Salad

Ingredients

• 10 cups romaine (torn)

• 4 plum tomatoes (chopped)

• 1 can (14 oz) water-packed quartered artichoke hearts (rinsed and drained)

• 1 can (2-¼ oz) sliced ripe olives (drained)

• 2 garlic cloves (minced)

• 3 tablespoons water

• 3 tablespoons lemon juice

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon coarsely ground pepper

• ⅓ cup Parmesan cheese (shredded)

Method

1. Place the romaine, tomatoes, artichoke hearts, and sliced olives in a large bowl. Make sure there’s some room left to toss the salad. 

2. Place garlic, lemon juice, olive oil, pepper, salt, and water in a small bowl and whisk until combined. 

3. Pour the mixture over the salad and toss to coat.

4. Sprinkle with grated Parmesan cheese and serve.

Overview

This salad recipe is a refreshingly light alternative to Caesar salad that’s equally satisfying. With crisp romaine and tender artichoke hearts tossed in a zesty lemon dressing, it’s vibrant and full of flavor without being heavy. 

The dressing is quite simple, and you can play around with the ingredients. For instance, add a touch of honey for sweetness or fresh basil for an extra layer of freshness. Perfect as a side for Italian dishes, this salad brings brightness and balance to any meal.

7. Adana-Lentil Lettuce Cups

Ingredients

• 1 head romaine lettuce (separate, wash, and dry the leaves)

• ⅓ cup white quinoa

• 1 shallot (thinly sliced)

• 6 oz beluga lentils (cooked)

• 6 sport pepper (thinly sliced)

• 2 tablespoons red wine vinegar

• 1 tablespoon olive oil

• 1 teaspoon ground sumac

• 1 teaspoon ground cumin

• 1 teaspoon crushed Aleppo pepper 

• ¼ cup tomato chutney

• ¼ cup hummus

• ¼ oz fresh parsley (chopped leaves and stems)

• Salt and pepper to taste

Method

1. In a small saucepan, combine quinoa, ½ cup water, and a pinch of salt. Place on medium-high heat, bring to a boil, and cover with a lid. 

2. Once at a rolling boil, reduce the heat to low and cook until the water is absorbed and the quinoa is tender (12 to 15 minutes). Remove from the stove and set aside, covered. 

3. In a medium bowl, mix shallot, vinegar, sumac, and ¼ teaspoon of salt. Set aside. 

4. Place a small saucepan over medium heat with 1 tablespoon of olive oil. Add cumin and Aleppo pepper, cooking for 30 seconds until fragrant. Stir in lentils and 1 tablespoon of water, cooking until warmed through (3 to 4 minutes). Season with salt and pepper. 

5. Fluff the cooked quinoa with a fork and mix in the tomato chutney and parsley. Season with salt and pepper to taste.

6. Arrange the lettuce leaves on plates, then add a dollop of hummus to each. Top with tomato tabouli, Adana lentils, sport peppers, and as many sumac onions as desired.

Overview

In this recipe, romaine isn’t the star but the foundation that adds texture and crunchiness to the dish. The fresh flavor of the lettuce serves as the vehicle for the earthy beluga lentils infused with warm spices and the tabouli, which features a sweet and tangy tomato chutney. 

Also, the quick-pickled sumac shallots bring a bright, tangy contrast, while the creamy hummus adds a smooth richness. These hand-held bites are full of protein, fiber, and layers of flavor, perfect for a satisfying and refreshing meal.

FAQ

Can you cook romaine lettuce, or is it only for salads?

Yes, romaine can be cooked. It’s great grilled, like in this Grilled Romaine Salad recipe, sautéed or stir-fried, adding a unique depth of flavor. You just have to get the timing right so the leaves retain their crunchiness and taste.

How do I keep romaine lettuce fresh for longer?

Store it in a crisper drawer wrapped in a slightly damp paper towel and sealed in a plastic bag or container to maintain freshness. It should stay fresh for about 7 to 10 days with this method. However, if you notice any wilting, browning, or sliminess, it’s best to discard those leaves.

What flavors pair well with romaine?

Romaine pairs well with garlic, lemon, Parmesan, anchovies, herbs like basil, and dressings with vinaigrette or Caesar-style bases. But you can try other combinations if you want to test new flavors. Romaine is quite versatile.  

Is romaine lettuce nutritious?

Romaine is low in calories, high in fiber, and packed with vitamins A, K, and C, along with folate and antioxidants. This is why it’s a great addition to salads, and it even makes a delicious side dish on its own.