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Grilled romaine lettuce halves topped with grated cheese are arranged on a white oval plate, with lemon slices and a green dressing on the side.
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5 from 12 ratings

Grilled Romaine Lettuce (Perfectly Charred!)

This grilled romaine salad is the best way to unlock deep smoky flavor from leafy greens. Quick, easy and versatile with any dressing or topping you love!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dishes, Salads, Side Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: grilled romaine, grilled romaine salad
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: 4th of July
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    Halved romaine lettuce on a white plate with a basting brush and a small jar of dressing on a tan surface.
  • 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.
    A bowl of greenish-yellow soup or broth with an oily surface, placed on a light beige background.
  • 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.
    Grilled romaine lettuce halves arranged on a speckled oval plate, showing char marks and browned edges.
  • Assemble: Serve romaine hearts whole or chopped, topping with ½ cup shredded parmesan cheese and dressing.
    Grilled romaine lettuce halves topped with grated cheese are arranged on a white oval plate, with lemon slices and a green dressing on the side.

Notes

Storage: This lettuce is best eaten right away. But leftovers will keep in the fridge in an airtight container for up to 3 days.
Make Ahead: Prep the dressing and cut the romaine ahead of time for quick assembly before grilling.
Reheating: To reheat, pop on the grill for a quick 30-second refresh or enjoy cold as a salad!
Stovetop: No grill? A cast iron grill pan works just as well as an outdoor grill and keeps this recipe going year-round. Heat the pan over medium-high until it's just starting to smoke, about two minutes, then place the oiled romaine cut side down and don't touch it for three to four minutes until dark grill marks form. Flip for one final minute, then dress and serve. One heads up: have your range hood on or a window open before you start, a properly hot cast iron pan will produce some smoke.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 6.3g | Protein: 6.6g | Fat: 17.5g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 195mg | Potassium: 397mg | Fiber: 0.1g | Sugar: 1.9g | Calcium: 129mg | Iron: 0mg
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