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Grilled romaine is one of those techniques that sounds like a restaurant trick and turns out to be one of the easiest things you can make on a grill. A few minutes on the grill transforms a humble head of lettuce into something smoky, charred at the edges, and tender at the center, finished with a bright lemon Dijon dressing and shredded parmesan in 25 minutes flat.
save this recipe!Most people have never thought to grill a head of lettuce, which means most people don’t know what they’re missing.
Heat does something unexpected to romaine: the outer leaves char and crisp while the inner leaves stay tender, creating a textural contrast in a single bite that no other preparation method produces. The dressing goes on after grilling so it hits a warm surface and soaks in slightly rather than sitting on top. That detail makes more of a difference than you’d expect.
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The Main Ingredients
This is just an overview – jump to the recipe card for full measurements and printable instructions!
- Romaine Hearts: More compact and tender than full heads, which means they hold together better on the grill. Look for firm, tightly packed hearts without browning at the cut end.
- Olive Oil: Use olive oil to brush onto the lettuce to help it caramelize and cook perfectly.
- Parmesan: I like using fresh parmesan that you grate yourself, as the storebought shreds typically have anti-caking agents that can alter the flavor.
For The Dressing
The dressing is just a simple mixture of lemon juice, olive oil, vinegar, mustard, garlic, salt, and pepper.
sarah’s grilling Tips
- Make sure your grates are clean, preferably brushed with some oil to prevent sticking.
- Keep the heat medium/high for these, we want the char!
topping ideas
The toppings don’t have to end with dressing and parmesan! There are so many add-ons you can include for a veggie-rich salad that’s bursting with flavor. Try these ideas!
- Cranberries
- Walnuts
- Red or yellow onion
- Black olives
- Chopped peppers
- Cherry tomatoes
- Corn
- Hard-boiled eggs
You can char the added veggies in a skillet, grill them kabob-style, or enjoy them raw!
Pairing Ideas
This is a side dish, so what you put next to it matters. Sticky BBQ chickpeas are a natural pairing if you want something saucy and protein-forward on the same plate. Easy corn succotash adds a sweet, summery contrast that works especially well when corn is in season. For a full cookout spread, grilled watermelon salad rounds things out with a fruity, refreshing note that cuts through the smoky char.
More Dressing Options
- Blueberry Balsamic is a simple yet flavorful sauce perfect for summer!
- Oil and Vinegar Dressing is just a simple, go-to dressing that goes with everything!
- Lemon Tahini Dressing is just 5 ingredients and adds some creaminess to help complement the crispy grilled lettuce.
Grilled Romaine Lettuce (Perfectly Charred!)
Ingredients
Grilled Romaine
- 2 romaine hearts
- 2 Tbsp olive oil, 30 mL
- ½ cup shredded parmesan cheese, omit for vegan, 90 g
Dressing
- 2 Tbsp lemon juice, 30 mL
- 2 Tbsp olive oil, 30 mL
- 1 Tbsp red/white wine vinegar or lemon juice, 15 mL
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1 pinch each salt and pepper
Instructions
- Prep: Cut 2 romaine hearts in half lengthwise. Brush all sides with 2 Tbsp olive oil.
- Dressing: Whisk together all Dressing ingredients (2 Tbsp lemon juice, 2 Tbsp olive oil1 Tbsp red/white wine vinegar or lemon juice, 1 tsp dijon mustard, 2 cloves garlic (minced), and a 1 pinch each salt and pepper) and set aside.
- Grill: Preheated grill to medium-high. Place romaine cut side down on the grill and cook for 3 to 5 minutes, or until charred in spots. Flip and cook for 1 more minute.
- Assemble: Serve romaine hearts whole or chopped, topping with ½ cup shredded parmesan cheese and dressing.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Grilled Romaine looks delicious. Sadly, I don’t have a bbq grill. Not everyone does.
You could probably use a cast iron skillet or griddle, which is what I’m going to use to try the recipe out. Or probably any skillet for that matter. You just need to get it hot enough to char the Lettuce without cooking it through and wilting the whole thing.
You can also do this by using the broiler in your oven. It’s works just as good. Love this recipe!
Thank you! I’ve been wanting to try this since I had a grilled romaine Caesar salad at a local restaurant. Did you wash the lettuce before preparing!
Yes! Then dry it well.
This has become the go-to salad when grilling. Love the citrus, and it’s now showing up in everything around the house, add a squeeze of lime, lemon, etc.
I’m so happy to hear it, Scott! 😀