Grilled romaine might sound unconventional, but one bite will make you a believer. The heat transforms crisp leaves into something extraordinary—sweet, smoky, and tender yet still pleasantly crunchy. The char brings out a subtle nuttiness, while the cores turn almost asparagus-like in flavor. A drizzle of high-quality balsamic vinegar ties everything together with a tangy brightness. Serve it warm as a side dish, or top it with shaved Parmesan or grilled chicken for a light summer meal.
INGREDIENTS:
1 large head of romaine lettuce, or two smaller ones
1-2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon good quality balsamic vinegar
METHOD:
Heat your grill to medium-high until hot.
Quarter the lettuce lengthwise (or halve smaller heads), keeping the root end intact so the leaves hold together. Rinse thoroughly, especially near the base, then shake out excess water—leaves should be slightly damp.
Drizzle olive oil over the cut sides and gently rub to coat, using your hands to lightly oil the outer leaves as well.
Place the lettuce cut side down on the grill. Cook 1–2 minutes until grill marks form and the edges begin to char. Rotate to grill the other cut side, then briefly grill the outer leaves. The romaine should be tender and lightly charred but not wilted.
Transfer to a platter, season with salt and pepper, and drizzle with balsamic vinegar. Serve hot or at room temperature.
CHEF’S NOTES:
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This recipe also works beautifully with Little Gem lettuces—simply halve them through the stem.
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Use a thicker, aged balsamic for best results; thinner vinegar can be reduced on the stove to concentrate flavor.
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Try adding shaved Parmesan, sliced tomatoes, or marinated strawberries for a unique twist.
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Grilled romaine also makes a wonderful base for grilled chicken, steak, or shrimp.
YIELD: 2 – 4 servings
