Grilled Hearts of Romaine Recipe -
Grilled Hearts of Romaine Recipe
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Grilled Hearts of Romaine
Watch Chef John grill lettuce. It’s delicious and ready in a flash! See more
  • READY IN 15 mins

Grilled Hearts of Romaine

Recipe by  

"This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. Brush each romaine lettuce half with 1/2 teaspoon olive oil.
  3. Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2014

We have been grilling Romaine since forever. It is absolutely amazing. We have just always made it with kosher salt and olive oil, but now cannot wait to try it this way. Don't let warm lettuce throw you off. Once you try grilled Romaine, I bet that you will make it all the time.

Most Helpful Critical Review
Jun 01, 2014

The lettuce became all wilted and falling apart


11 Ratings

Aug 31, 2014

I'm sure my technique will get better. Grilling the Romaine makes it seem a bit less like a salad, since I'm getting a bit tired of them. I like the vinaigrette drizzled on before serving, but I left off the cheese. DH loves Parmesan, so I'll be sure to add it when I make this for him.

May 01, 2014

Delicious!!! So easy to make and taste amazing. I followed the recipe exactly but added some croutons for crunch.

Jan 24, 2015

LOVE this recipe! Easy, quick, and delicious. Followed the recipe just as written.

May 23, 2014

I will be making this all summer long! Had it last week at a restaurant with goat cheese so I used that instead of parm. Do try, you will not be disappointed!

Apr 25, 2014

Been doing this forever, too. The first time my son had some, he had THREE! Other than leaving out the sherry and adding SEA SALT (very necessary, imho!), this is exactly how we do it. It can be done under the broiler if you don't want the hassle of the grill.


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 35 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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