When the weather warms up we fire up the grill at least once a week, and experimenting with new ideas is part of the fun. My in-laws in California were raving about grilled lettuce during a recent Skype call, so I searched for a recipe to try. We loved it and I’m excited to share it here.
Grilling isn’t only for meat. We enjoy grilling fruit with a touch of honey and cinnamon and even grilling pizza. Grilled romaine is another surprising and delicious option—simple, smoky, and satisfying.
The texture of grilled romaine is similar to a gently steamed vegetable: warm and tender with a bit of crunch remaining. The Caesar-style vinaigrette complements it beautifully—rich with parmesan and brightened by lemon and garlic.
This makes a light, healthy dinner or a terrific side dish. We served ours alongside grilled chicken for a complete meal. If you’re watching calories or just want something fresh and flavorful, give this grilled romaine a try.
Grilled Romaine Hearts with Caesar Vinaigrette
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Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 small clove garlic, minced
- ½ tsp Dijon mustard
- ¼ tsp freshly ground black pepper
- 2 Tbsp freshly grated Parmesan cheese
- salt to taste
- Olive oil spray
- 2 hearts of Romaine lettuce
Instructions
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Whisk the olive oil, lemon juice, minced garlic, Dijon mustard, and black pepper in a small bowl. Stir in the grated Parmesan and season with salt to taste. For a smoother vinaigrette, blend all ingredients in a small food processor.
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Preheat the grill to medium-high and oil the grates. Trim any wilted outer leaves from the romaine hearts, then halve each heart lengthwise, keeping the core intact so the halves hold together. Lightly spray each half with olive oil.
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Grill the romaine until char marks appear and the lettuce softens slightly, about 6 minutes, turning once or twice for even cooking. Remove from the grill and serve drizzled with the Caesar vinaigrette.
Notes
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