I love a summer salad, but this grilled romaine recipe puts a whole new spin on the version you’re used to. The hot grill brings out a smoky, charred depth that makes the crisp lettuce absolutely irresistible. It’s a quick side dish I can pair with grilled meats, seafood, and platters of even more grilled vegetables.
Maybe romaine doesn’t have the best reputation, but I don’t care; it’s still my go-to green when I make green salads, like my Classic Caesar Salad and this fully-loaded Italian Salad. This grilled romaine recipe puts a fun twist on this crisp salad green, making it wonderfully weird and delicious.
Grilled Romaine Hearts
If you’ve never tried it before, grilled romaine is exactly what it sounds like: fresh heads of romaine lettuce, sliced lengthwise, and seared on a hot grill for just a few seconds. That quick hit of heat gives the lettuce a nice char and a gentle wilt, while unlocking a surprisingly smoky, sweet flavor. It’s a fun and easy way to completely change the texture and flavor of your typical summer salad.
Of course, we aren’t just eating plain grilled lettuce here. Garnishes are a must for taking both the flavors and the presentation to eye-catching levels. I do a simple lemon, olive oil, and breadcrumb topping to set the flavor off even more, but you have lots of options here. More on that in the Tips below.
Just like corn on the cob, this is a quick and easy summer side dish that I like to serve with everything I usually grill. The last time we hosted a backyard barbecue, one of my friends kept asking, “Why can I not stop eating this?” We were legit cracking up because he polished off an entire head of romaine by himself. Trust me—once your guests take that first smoky, crunchy bite, they’ll be just as hooked.
Ingredients and Substitutions
I wanted the grilled lettuce to really stand out, so I carefully picked a handful of ingredients to complement its smoky flavors. Here’s what I used, including a few substitution ideas:
- Romaine – Obviously, I don’t want the lettuce to fall apart on the grill, so I use heads of romaine that feel heavy for their size and have tight, crisp leaves. Technically, you can grill radicchio or endive as a substitute, but the flavors will be different.
- Oil – Olive oil is my favorite because it adds some fat and flavor to this otherwise light side dish. Avocado oil works, too.
- Lemon Juice – Squeezed from a fresh lemon.
- Breadcrumbs – I usually have my homemade Italian breadcrumbs on hand. When I’m all-out, I’ll stick with plain breadcrumbs or swap them for toasted croutons.
- Seasonings – I kept it simple with coarse salt and freshly cracked black pepper.
How to Grill Romaine Lettuce
Prep the lettuce: I drizzle olive oil over the romaine halves and season both sides with salt and pepper.
Sear the lettuce: I place the romaine cut-side down on the grill and sear it until the leaves are lightly charred and wilted. This usually takes around 30 to 60 seconds.
Plate, garnish, and serve: I transfer the grilled romaine to a plate and garnish it with lemon juice, a drizzle of olive oil, toasted breadcrumbs, and finely chopped flat-leaf parsley.
Chef Tip + Notes
Grilling romaine lettuce is all about speed and heat. If your grill isn’t hot enough, or if you leave the lettuce on the grill for even 30 seconds too long, you’ll end up with a sad, soggy salad rather than beautifully charred romaine with a crisp, refreshing interior. Just throw the lettuce on the grill for no longer than 1 minute, and you’re done.
- Don’t cut off the core: After slicing the heads in half lengthwise, I just trim off any brown bits at the bottom while leaving the root intact. It’s a simple trick that prevents the leaves from separating and falling through the grates.
- Quality grill marks: Blazing hot grill grates give me even grill marks on the lettuce every time. I also like to gently press down on the romaine once I place it on the grill just to help the grates leave their mark. For a crosshatch pattern, rotate the romaine 45 degrees after grilling for 15 to 30 seconds.
- Toast your breadcrumbs: I want my breadcrumbs to be crunchy, so I’ll usually toast them in a lightly buttered skillet until they’re golden brown. Just don’t take your eyes off them. They burn quickly!
Serving Suggestions
This is one of those quick summer side dishes I can make right before we sit down to eat dinner in the backyard. The lemon-olive oil-breadcrumb topping is so great. When we’re looking for a little extra something, I’ll top the grilled lettuce with crumbled feta, shaved parmesan, crispy bacon, or chopped nuts as well.
A drizzle of sauce never hurts, either. Balsamic reduction adds a nice burst of umami, while creamy Caesar dressing makes the lettuce extra satisfying, kind of like a grilled Caesar salad.
As for main dishes, I like to serve grilled romaine alongside anything else I’ve taken off the grill. This usually looks like a platter of even more char-grilled veggies and a juicy protein, like my Grilled Pork Tenderloin.
Make-Ahead and Storage
Make-Ahead: I like to eat the charred lettuce as soon as it’s off the grill and garnished with the toppings. The lettuce will lose its crisp texture if it sits too long.
How to Store: Store leftovers in an airtight container in the fridge for up to 2 days.
How to Reheat: It’s best to just eat it cold straight out of the fridge. If you try to reheat leftover grilled romaine, it will turn into a mushy mess.
More Grilled Recipes
- Grilled Chicken Margherita
- Grilled Oysters with Beer Butter
- Grilled Chicken Wings
- Grilled Swordfish Sicilian-Style
- Grilled T-Bone Steak
Grilled Romaine Recipe
Ingredients
- 2 heads of romaine lettuce, sliced in half longways
- 8 tablespoons olive oil + more for garnish
- juice of 1 lemon, about 2 to 3 tablespoons
- ½ cup Italian bread crumbs
- salt and pepper to taste
Instructions
- Preheat the grill to high heat (500° to 550°).
- Evenly drizzle the olive oil onto the romaine lettuce halves. I do 2 tablespoons per side.
- Season the lettuce on both sides with salt and pepper.
- Next, place the romaine, cut side down, on the grill and cook for 30 to 60 seconds per side, max. All you want is a little char and a gentle wilt.
- Remove the romaine and immediately serve them cut side up. Squeeze on the lemon juice. Add any additional olive oil and breadcrumbs, and serve. I added an optional garnish of chopped parsley.
Grilled Romaine Recipe