Grilled Romaine

5 from 2 votes

Grilling firm lettuce, like romaine, is downright delicious and a fun way to "summer up" your salads.

Prep Time5

Cook Time5

Total Time10

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

In a small bowl or container, combine the olive oil, vinegar, mustard, shallots, salt, and pepper.
Heat the grill to medium-high. Brush the cut side of the romaine hearts halves with about a few tablespoons of the dressing, allowing the dressing to drip into the layers between the lettuce
Place the romaine halves cut side down on the grill. Cover and cook for about 2 minutes until the lettuce is slightly wilted and has charry nice grill marks. Turn the lettuce over and grill the other side for another 2 minutes.
Remove from the grill and place cut side up on a serving platter. Stir or shake the remaining dressing and drizzle over the romaine. Serve warm or at room temperature.

Add minced fresh herbs like tarragon, basil, thyme, or oregano to the dressing. Use about 1 to 2 teaspoons total of any single herb or a mix.
Serve grilled romaine hot off the grill, slightly warm, or at room temperature.
Either slice the romaine and toss it up as a salad (on its own or with other lettuces or vegetables, grilled or raw) or serve the romaine halves whole or halved and let diners cut up their chunks of lettuce.
Grilled romaine pairs well with almost any dressing, creamy or vinaigrette-like. Try serving it over a bed of Caesar salad dressing, smothered with a pile of shaved Parmesan. Or try drizzling on some Ranch or Green Goddess dressing over the top.