Grilled Romaine Recipe
This easy Grilled Romaine delivers smoky flavor and crisp texture in minutes, making it a fresh and delicious addition to any summer meal.
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.
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 the breadcrumbs to be crunchy. I usually toast them in a lightly buttered skillet until they’re golden brown. Just don’t take your eyes off them. They burn quickly!
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.
Nutrition
Calories: 246kcalCarbohydrates: 9gProtein: 2gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 0.1mgSodium: 162mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 999IUVitamin C: 1mgCalcium: 26mgIron: 1mg