• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pina Bresciani
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Salads

    Grilled Romaine Salad with Pancetta, Pecorino and Pine Nuts

    No ratings yet

    By Pina Bresciani ⁠— July 9, 2020 (updated February 21, 2025) — Leave a Comment

    Jump to Recipe

    This grilled romaine salad has amazing flavors of pancetta, pecorino and pine nuts with a lemony dressing. It may look really fancy, but it's so easy to make!

    Grilled romaine salad in a bowl surrounded by lemons. pine nuts and vinaigrette

    Have you ever grilled your lettuce before? If not, you're missing out! Grilling lettuce gives it such a different flavor than when it's eaten fresh.

    Why do you grill lettuce?

    When grilled, romaine lettuce goes to a new depth of flavour - smoky and hearty, something you don't get with fresh lettuce. It's a good way to eat lettuce if you're bored of the regular stuff - the crispy inside provides a nice contrast to the soft, caramelized exterior.

    Romaine is especially suitable for grilling because it has good structure to it, isn't too soft, so it won't fall apart when grilled.

    Do you wash romaine before grilling?

    Yes! Just cut the romaine hearts vertically and wash them either in the sink/bowl filled with water or under the running faucet. Make sure to dry them thoroughly before grilling.

    How can you grill romaine on the stove?

    Easy! Just use a cast iron grill pan, place it on one of the burners, and you're ready to grill your romaine!

    Of course you can grill your romaine on your outdoor BBQ, but the indoor grill pan is a nice option if you don't have a BBQ or don't feel like firing it up.

    Grilled romaine salad with pine nuts and lemon vinaigrette in the background

    How to make grilled romaine salad - step by step

    Prepare the romaine hearts

    Remove the outer leaves, especially if they seem old or damaged. Trim the top of the romaine heart (about 1 inch).

    Shave off the browned part of the root end, but don't remove it completely – this is what will keep the romaine heart intact when cut and grilled.

    With a large knife, cut the romaine heart vertically (through the root end). (photo 1)

    Cook the pancetta

    Heat 1 tablespoon olive oil in a pan over medium-low heat. Add the pancetta.

    Cook the pancetta for about 10 minutes, until it is crispy and the fat has rendered. (photo 2)
    Remove the pancetta from the pan, place on a plate lined with paper towel. Reserve the rendered pancetta fat.

    Make the dressing

    In a bowl, add 2 tablespoon olive oil, lemon juice, lemon zest, rendered pancetta fat (about 1 tbsp), and salt and pepper. Whisk with a fork. (photo 3)

    Process photos to make grilled romaine salad (#1-3)

    Grill the romaine

    Drizzle olive oil on to romaine hearts, season with salt and pepper. Be light on the salt because the pancetta and pecorino are already salty. Grill romaine hearts on medium-high heat on both sides in a grill pan or BBQ. (photo 4)

    Place romaine hearts face side up on a plate – top with dressing, crispy pancetta, pecorino and pine nuts. (photo 5)

    grilled-romaine-process-4-5

    Top Tips:

    • Grill both sides of the lettuce so all sides get that beautiful caramelization and smoky flavor
    • You can substitute parmigiano reggiano shavings for the pecorino
    • The pecorino and pancetta are already very salty, so be light on the salt on the rest of this dish
    • Using other lettuces: romaine is ideal for grilling because it's a sturdy lettuce that keeps its shape. I wouldn't recommend grilling other lettuces because they tend to be softer and wouldn't stand up to grilling very well.

    More Italian salad recipes you might like:

    • Grilled Peach Salad with Prosciutto and Burrata
    • Fennel Salad with Blood Orange, Pomegranate and Capers
    • Prosciutto and Arugula Salad
    Overhead photo of grilled romaine salad topped with pancetta, pecorino and pine nuts

    If you’ve tried making this Grilled Romaine Salad, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

    Overhead photo of grilled romaine salad topped with pancetta, pecorino and pine nuts
    Print Pin
    No ratings yet

    Grilled Romaine Salad with Pancetta, Pine Nuts and Pecorino

    This grilled romaine salad has amazing flavors of pancetta, pecorino and pine nuts with a lemony dressing. It may look really fancy, but it's so easy to make!
    Course Salad
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Servings 2 people
    Calories 514kcal
    Author Pina Bresciani

    Ingredients

    • 2 romaine hearts cut in half vertically
    • 1 tablespoon lemon juice
    • ½ lemon zested
    • 3 tablespoon olive oil plus more for drizzling
    • ½ cup pancetta cubed
    • 1 tablespoon pine nuts
    • 2 tablespoon pecorino shaved
    • salt and pepper to taste

    Instructions

    Prepare the romaine hearts

    • Remove the outer leaves, especially if they seem old or damaged. Trim the top of the romaine heart.
    • Shave off the browned part of the root end, but don't remove it completely - this is what will keep the romaine heart intact when cut and grilled.
    • With a large knife, cut the romaine heart vertically (through the root end).

    Cook the pancetta

    • Heat 1 tablespoon olive oil in a pan over medium-low heat. Add the pancetta.
    • Cook the pancetta for about 10 minutes, until it is crispy and the fat has rendered. Remove the pancetta from the pan, place on a plate lined with paper towel. Reserve the rendered pancetta fat.

    Make the dressing

    • In a bowl, add 2 tablespoon olive oil, lemon juice, lemon zest, rendered pancetta fat (about 1 tbsp), and salt and pepper. Whisk with a fork.

    Grill the romaine

    • Drizzle olive oil on to romaine hearts, season with salt and pepper. Be light on the salt because the pancetta and pecorino are already salty. Grill romaine hearts on medium-high heat on both sides in a grill pan or BBQ.
    • Place romaine hearts face side up on a plate - top with dressing, crispy pancetta, pecorino and pine nuts.

    Recipe Notes

    • Grill both sides of the lettuce so all sides get that beautiful caramelization and smoky flavor
    • You can substitute parmigiano reggiano shavings for the pecorino
    • The pecorino and pancetta are already very salty, so be light on the salt on the rest of this dish
    • Using other lettuces: romaine is ideal for grilling because it's a sturdy lettuce that keeps its shape. I wouldn't recommend grilling other lettuces because they tend to be softer and wouldn't stand up to grilling very well.
    Nutrition Facts
    Grilled Romaine Salad with Pancetta, Pine Nuts and Pecorino
    Amount Per Serving
    Calories 514 Calories from Fat 450
    % Daily Value*
    Fat 50g77%
    Saturated Fat 12g75%
    Cholesterol 44mg15%
    Sodium 462mg20%
    Potassium 463mg13%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 2g2%
    Protein 11g22%
    Vitamin A 9842IU197%
    Vitamin C 22mg27%
    Calcium 98mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    More Insalate (Salads)

    • Italian Fennel Salad with Oranges - Traditional Recipe!
    • Italian Farro with Zucchini and Corn
    • Peach burrata salad in a plate surrounded by a small plate of olives and a sliced peach
      5-Ingredient Peach Burrata Salad
    • Overhead shot of a fennel salad with blood oranges in a plate
      Fennel Salad with Blood Orange, Pomegranate and Capers
    271 shares
    • X
    • Facebook

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello!

    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

    Popular

    • Bowl of authentic cacio e pepe
      How To Make An Authentic Cacio e Pepe Like A Roman
    • Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil
    • Easiest Ever Creamy Ricotta Pasta - Work From Home Lunch Series
    • Pasta Amatriciana - The Real Roman Recipe!

    Desserts

    • Easiest Ever Lemon Blueberry Ricotta Cake
    • Orange upside down cake in a big plate with slice cut out
      Orange Upside Down Cake
    • Pistachio muffins topped with pistachio crumble
      Pistachio Muffins - {Real Pistachios, No Pudding Mix}
    • Pistachio cream in a bowl with a pistachios scattered around
      Pistachio Cream - Made with REAL Pistachios!

    Footer

    Copyright © 2025 Pina Bresciani | Privacy Policy

    271 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required