Grilled Hearts of Romaine

Grilled Hearts of Romaine

Chef John

"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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Ingredients

15 m servings 88 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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

Read all reviews 15
  1. 20 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

The lettuce became all wilted and falling apart

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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 ...

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 b...

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!

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

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...

Awesome recipe! Made it twice yesterday, with a few changes; took the advise of another reviewer and made it in my oven's broiler setting. 7 inches from the heat source. Only brushed garlic in...

This was a great recipe. A wonderful change from salad and a great way to add some greens to the kids diet. Thanks for sharing!

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

A simple easy salad of sorts! I also added dried spices because of lack of time, but fresh spices would work very nicely.

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