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Grilled romaine lettuce topped with queso fresco and lime on a grill.

Charred Romaine with Queso Fresco and Lime

Smoky grilled romaine leaves topped with crumbly queso fresco and bright lime juice – a zesty salad upgrade you didn’t know you needed
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Mexican
Servings 2
Calories 180 kcal

Equipment

  • Grill or grill pan
  • Tongs
  • Basting brush

Ingredients
  

  • 2 hearts Romaine lettuce
  • 2 tablespoons Olive oil
  • 1/2 cup Queso fresco (crumbled)
  • 1 whole Lime (juiced)
  • to taste Salt & black pepper
  • Optional Chili flakes or Tajin

Instructions
 

  • Preheat grill or grill pan to medium-high heat.
  • Slice romaine hearts in half lengthwise. Leave the root end attached to hold the leaves together.
  • Brush the cut sides with olive oil and season lightly with salt and pepper.
  • Grill cut-side down for 2–3 minutes or until nicely charred. Flip and grill 1–2 more minutes.
  • Remove from grill, plate, and sprinkle with crumbled queso fresco.
  • Drizzle fresh lime juice over the top. Add chili flakes or Tajin if desired.

Notes

Serve warm for best flavor.
Can be made vegetarian or dairy-free by using vegan cheese alternatives.
Great as a starter or light main dish.
Keyword grilled romaine lettuce, grilled romaine salad, grilled salad, romaine salad dressing, charred romaine, grilled romaine leaves