Grilled romaine lettuce hearts with figs, pear and manchego

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Spring is here, it's time to make those salads!

I was hoping to post this salad on a warm sunny day, kind of like the weather last week. But for some reason, it seems to have returned to winter! Yesterday we had big, fat hail, and today it looks pretty miserable.

But I don't care. I would like to eat this salad at any time!

In fact, the first time I did this was for Superfood magazine in December. It felt a little strange to eat salad while the Christmas tree was up, but come on…

Manchego? Figs? Pear? Walnuts?

In addition to an incredible honey and balsamic vinaigrette? I was definitely eating it!

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I made 6 filling salads in total for Superfood, and I will share them with you in the coming weeks.

And it's probably a good thing that this delicious salad has already been photographed because I can't eat green things this week. Or red things. Or anything that is not white or light.

Yes, I have followed the vain approach of whitening my teeth. I made them about 10 years ago at the dentist, and decided they needed a bit of a refill (they don't glow in the dark, just pretty shiny pearls please!). This time I am doing it at home over the course of a week.

I have to use these weird looking plastic dental protection stuff filled with bleaching solution overnight for 7-10 days.

Three days later, and I know I definitely won't last the full 10 days.

White food is very boring!

At least that's when you try not to fill up on bread, cream, mayonnaise, ice cream, and cheese! I miss kale, coffee, raspberries, chocolate, and green smoothies!

I've even considered melting chocolate and just drinking it with a straw. Bad Nicky.

It's only a few days left, then I'll have a great coffee with milk and a chocolate cake.

Guess what the recipe for Friday will be …

Risotto! Hurrah! In fact, I love risotto, so I'm fine with that white food. It's a spring vegetable risotto, so I might have to miss out on the green stuff (boo hoo), but I'm sure you guys can eat all those adorable asparagus and broccoli for me.

Recipe of hearts of romaine lettuce with figs, pear and manchego:

Grilled romaine lettuce hearts with figs, pear and manchego

Grilled romaine lettuce hearts with figs, pear and manchego

Course: lunch

Cuisine: British


  • 2 roman hearts
  • 3 figs cut into halves
  • 1 pear, cored and thinly sliced
  • 50 g lightly chopped shelled walnuts
  • 50 g of crushed manchego
  • Bandage:
  • 6 tablespoons of olive oil
  • 4 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • salt pepper


  • Cut the romaine lettuce hearts in half lengthwise. Whisk the dressing ingredients with a fork.

  • Heat a griddle or skillet and brush lightly with oil. Brush the cut side of the romaine lettuce hearts with the balsamic dressing and place on the griddle with the cut side facing down. Cook for 3-5 minutes until charred griddle lines appear (no turning required). Brush the figs with the dressing and place them on the griddle during the last minute of cooking.

  • Place the romaine lettuce on a large serving plate, cut side up. Cut the figs in half in quarters and sprinkle on top of the romaine lettuce along with the sliced ​​pear, walnuts and crumbled Manchego. Serve with the remaining dressing.

Recipe Notes

Nutritional information is per serving.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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