Grilled Hearts of Romaine

I’ve seen so many recipes for grilled romaine, but I’ve never tried it. Not myself or tasted someone else’s. Well, now I have! It’s so fast and so easy, you could make it on a week night!!

Here’s How to Grill it up:

Start with the freshest hearts of romaine you can find. Lettuce starts to turn bitter as it ages and adding the heat from the grill intensifies that bitterness. This head was not as fresh as it should be, but it tasted great.

Now that you’ve found that beautiful heart, heat the grill on high for about 10 minutes. Reduce to medium low.

Cut the head in half length wise. Lightly drizzle on some olive oil and a pinch of salt and pepper.

Lay on the grill, cut side down, for about 2 to 3 minutes. It doesn’t take long! You want the grilled side to be very lightly charred but the rest of it to be cool and firm.

Remove from the heat and put on a serving platter, cut side up.

Drizzle with Caesar salad dressing and top with parmesan cheese shavings and pinenuts.

Cut each half into half again and serve.

You can make it pretty by garnishing with edible flowers, like the chive flowers I used! Nasturtiums, violets and rose petals make a beautiful and delicious garnish as well!

NOTE: to toast pinenuts, heat a cast iron skillet dry. Toss in the nuts and shake, maintaining heat until they are lightly brown and fragrant. Place them in a small bowl to cool.

© Copyright 2021 The Lazy Gastronome

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Grilled Hearts of Romaine

A simple dish, great for summer barbecues.

Course: Appetizer, Side Dish

Cuisine: American

Keyword: lettuce, parmesan, pinenuts

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 head heart of romaine
• 1 Tablespoon olive oil
• fresh cracked pepper
• sea salt
• 1/4 cup Caesar salad dressing, slightly thinned with water or milk
• 1/4 cup shaved parmesan
• 3 Tablespoons toasted pinenuts

Instructions

1. Heat the grill on high for about 10 minutes. Reduce to medium low.

2. Cut the head in half length wise. Lightly drizzle on some olive oil and a pinch of salt and pepper.

3. Lay on the grill, cut side down, for about 2 to 3 minutes. It doesn't take long! You want the grilled side to be very lightly charred but the rest of it to be cool and firm.

4. Remove from the heat and put on a serving platter, cut side up.

5. Drizzle with salad dressing and top with parmesan cheese shavings and pinenuts.

6. Cut each half into half again and serve. 

NOTE: to toast pinenuts, heat a cast iron skillet dry. Toss in the nuts and shake, maintaining heat until they are lightly brown and fragrant. Place them in a small bowl to cool.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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