Charbroiled Romain Salad for One

Share On Facebook
Share On Twitter
Share On Pinterest
Contact us

‘For one’ because if I even suggested having broiled romain lettuce with tomato and asparagus topped with a runny soft boiled egg to my red-meat-and-mashed-potato-loving’ man, I might get asked to never step foot in the kitchen again. But, by all means, feel free to double, triple, or octuple this recipe for a crowd because it’s delicious and has been on repeat here the last few weeks.

Spring is trying it’s hardest to happen here, but we are not quite out of the snow-filled woods yet. I am dying to get the grill out, but using the snow shovel to clear a path for it on the deck is downright unreasonable. So in the meantime I’m hacking that smokey grill flavor with my broiler.

A halved head of romain lettuce gets placed on a sheet pan with asparagus and tomato then popped under the broiler for a few minutes until the lettuce starts to char. The lettuce, which is just barely wilted and still a little crisp, gets broken up and tossed with lemon juice, olive oil, salt, and pepper. For some protein, I use a soft boiled egg with a nice, warm runny center. Fresh asparagus and bright lemon juice are the perfect fix for my spring flavor cravings.

I’m going to apologize in advance for the clear lack of directions in the recipe. The beauty of this meal is in it’s ease. No measuring, just a drizzle here and a pinch there.

This salad is so simple and versatile. It can be made in the oven or right on the grill. The whole thing comes together in about 10 minutes, perfect for busy weeknights when you’re too tired to cook anything. Which is exactly how this salad came to fruition.

Charbroiled Romain Salad for One

  • 1 Egg
  • 1 Head Romain Lettuce
  • 1 Roma Tomato
  • 6 Stalks Asparagus
  • Olive Oil
  • Sea Salt
  • Pepper
  • Juice from 1 Lemon
  • 1/4 Avocado, sliced

Place the egg in a small pot and cover with water. Place the pan over high heat and bring to a boil. Turn the heat down to low and let the egg simmer for 5-6 minutes. Remove from the heat and run cold water over the egg to stop the cooking process. Set the pan aside.

While the egg is cooking, preheat the broiler and halve the romain lettuce and tomato. Place on a sheet pan with the asparagus and drizzle with olive oil. Season with salt and pepper and place under the broiler for 3-4 minutes, until the lettuce starts to char. Optionally, you can oil the vegetables and place directly on a hot grill until charred.

Break up the lettuce and place in a bowl. Add the tomato and asparagus to the bowl and squeeze fresh lemon juice over everything. Drizzle a touch more olive oil on top and add another pinch of salt and pepper. Peel your egg and slice in half and place on top. Add the avocado, serve and enjoy!