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grilled romaine on a tray with Parmesan cheese.
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Grilled Romaine

Go ahead, grill your lettuce too.
Course Salad
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 quarters
Calories 188kcal
Author Tracy

Equipment

Ingredients

  • 1 head Romaine lettuce
  • 1/3 cup Parmesan cheese shredded

Garlic Vinaigrette

  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon parsley
  • 1 teaspoon mustard yellow or dijon for some kick
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat Grill: Preheat grill to high.
  • Prep Vinaigrette: Add all vinaigrette ingredients to a small bowl or Pyrex and whisk.
  • Prep Romaine: Wash the whole head of romaine lettuce by either running it under cold water to rinse the leaves or submerge it in a large bowl of cold water and wash the leaves. Shake off the excess water and let dry thoroughly.
    Cut the very end off of the bottom of the head of romaine, leaving most of it. Cut the romaine in half, then each half in half so that you have quarters, all still connected to the core so that the leaves remain on each quarter. Discard any loose leaves.
  • Dress Romaine: Place romaine on a large baking sheet, cut side down, and use a silicone brush to generously brush the outside of the leaves with vinaigrette. Flip the romaine quarters over and then brush the cut side, be sure to get in between the leaves.
  • Grill: Put romaine quarters on the grill with the cut sides down. Close the grill and check after 2 -1/2 minutes, once leaves have started to char, turn and grill for another 1 1/2 - 2 minutes.
  • Serve: Remove from grill and place on baking sheet cut side up and immediately sprinkle with Parmesan cheese in leaves and on top so that the cheese melts. Serve warm.

Notes

Substitutions
Romaine: This is really the best lettuce to grill because of its structure and ability to hold up to the heat of the grill. 
Mustard: A plain yellow is great to help emulsify the vinaigrette, or if you want a little added kick, use a Dijon!
Parmesan Cheese: Finish with your favorite hard cheese like a Romano or Asiago, or leave it off entirely to keep this recipe vegan - or use vegan cheese. 
Grill Tips
Be generous with the vinaigrette on both sides of your lettuce. If you do that, you won't need to oil your grates.  Be sure to get it in the leaves, too! 
Check for charring after the first minute, turn down the grill a little if needed if it's charring too fast. It doesn't take long to impart the desired smoky flavor onto the lettuce, flip once you have some char which can take as little as 90 seconds to 2 1/2 minutes. 
Have the Parmesan cheese ready to finish with when the lettuce comes right off the grill! 

Nutrition

Calories: 188kcal | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 742mg | Potassium: 426mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13701IU | Vitamin C: 13mg | Calcium: 159mg | Iron: 2mg