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How to make: Grilled Romaine with Honey Chipotle Vinaigrette

Yield: 4

6 tablespoons red wine vinegar

1/4 cup honey

3/4 cup vegetable oil

1/2 teaspoon dried oregano

1-1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 chipotle peppers in adobo sauce

2 small garlic cloves, roughly chopped

Simply spit the Romaine in half lengthwise, brush with oil, season with salt and pepper and place onto a hot grill.  Let the romaine cook until the edges crisp up and take on a nutty flavor.  Make sure to keep the lid open when you’re grilling for best results.


Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

By: Chef Mark Kalix

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Romaine lettuce holds up to the heat of a grill very well.  Paired with a sweet and spicy dressing this is the perfect outdoor dining option for warm summer evenings. 

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