Try grilled romaine! Spread the romaine lettuce hearts with a herb vinaigrette and grill quickly. Serve whole or shredded in your next salad.
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One of the great things about being a food blogger is that it forces you to be a little adventurous in your food.
Why grill romaine lettuce?
Why on earth would anyone want to grill? salad? Lettuce just doesn’t belong in the BBQ group folks! You know, burgers, ribs, beer can chicken.
Grilled salad? Why that’s just… just pretentious, that’s what.
Well, the joke’s on me, and anyone who loves salad and also loves grilled but hasn’t tried putting them together. Lettuce is a vegetable, or at least that’s how we eat it. We grill vegetables. you are good
It stands to reason that the vegetable we call lettuce, if endowed with enough structure that romaine has, could also be grilled well. And it is!
That said, as much as I like it, my mom likes it, and my friends like it, you might not. But I encourage you to give it a try, especially if you have some Roma hearts around.
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How to serve grilled romaine
When you’re done grilling, you can either serve them whole (one roman heart per person) or slice them crosswise and toss in a bowl for a grilled salad.
How long should the lettuce stay on the grill?
Because grill temperatures can vary widely, you’ll need to keep an eye on the salad to determine when it’s ready. It should take less than 8 minutes. Remove the romaine from the grill when all sides are lightly charred.
What to serve with grilled romaine lettuce
- Grilled chicken with South Carolina barbecue sauce
- Grilled salmon with dill butter
- Grilled Chicken Caesar Salad (use the grilled romaine in the recipe)
- Thousand Iceland Dressing
- ranch dressing
From the editors of Simply Recipes
Grilled romaine lettuce
You can either buy wrapped hearts or whole Roman heads. If you’re buying whole heads, remove the outer layer of leaves and you’ll easily find the heart, which is a bit lighter in color and leaves a little tightly packed.
ingredients
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3 to 4 roman woman hearts
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3 tablespoon Extra virgin olive oil
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1 tablespoon red wine vinegar (or apple cider vinegar)
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2 teaspoon chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
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1/4 teaspoon kosher salt
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prize fresh ground black pepper
method
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Prepare the Roman hearts:
Pull off any old leaves. Cut off the top 1 or 2 inches of the head of lettuce and shave off the browned portion of the root end, leaving the root end intact to help the head of lettuce stay together.
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Prepare your grill:
Set your gas grill to the highest setting or let your charcoal grill get very hot.
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Prepare vinaigrette:
Place the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork. Spread the vinaigrette all over the lettuce.
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Grill lettuce:
Grill the romaine hearts until lightly browned on all sides, turning every 1 to 2 minutes until done.
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Serve immediately:
Serve immediately. You can either serve the hearts whole or chop them up and toss them in a salad.
| nutritional information (per serving) | |
|---|---|
| 130 | calories |
| 11g | Fat |
| 8g | carbohydrates |
| 3g | protein |
