If you're like me, you want something special but light to enjoy midday…and this easy, warm roasted romaine salad is perfect. Crisp romaine is roasted with a little olive oil, salt, and pepper and then piled with bits of smoked salmon, feta, and balsamic reduction. It's heaven on a plate—and it's all yours.
Roasted Romaine Salad with Smoked Salmon and Feta
My favorite, flavorful remix on the classic romaine + feta combo.
- romaine heart: 1
- extra virgin olive oil: 1 teaspoon
- salt and pepper: to taste
- smoked salmon, roughly chopped: 4 oz.
- crumbled feta cheese: 3 tablespoons
- balsamic reduction: 1--2 tablespoons
Step 1: Cut the romaine heart into two pieces and place on a non-stick rimmed baking sheet. Brush with extra virgin olive oil and sprinkle with salt and pepper.
Step 2: With the broiler set to high, slide the pan into the oven. The romaine should be about four inches from the top element. Broil for 5--8 minutes, until lightly charred. Remove from the oven.
Step 3: Arrange the romaine halves on a plate and top with smoked salmon and feta. Drizzle with balsamic reduction, and (if desired) a touch of olive oil and a sprinkle of sea salt.
Hint: You can make your own balsamic reduction by boiling balsamic vinegar until it's thick and syrupy. Or, look for already prepared balsamic reductions in specialty stores.
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