Grilled Hearts of Romaine recipe

All Recipes Side Dish Vegetables Greens

Ingredients

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

Nutrition Info

88.2 calories
carbohydrate: 4.2 g
cholesterol: 1.5 mg
fat: 7.5 g
fiber: 2.1 g
protein: 1.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 35.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate.

  2. Brush each romaine lettuce half with 1/2 teaspoon olive oil.

  3. Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

Recipe Yield

6 servings

Recipe Note

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

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