Grilled Romaine Hearts With Caesar Vinaigrette

Don’t laugh off the idea of grilled lettuce: It’s one of the best grilling discoveries you’ll make
Editor
Grilled Romaine

Photo Modified: Flickr / T.Tseng / CC BY 4.0

Charred, barely wilted romaine hearts are this year’s trendiest summer side dish.

This recipe is courtesy of Dessert Now Dinner Later.

4
Servings
70
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  extra-virgin olive oil
  • 1  Tablespoon  fresh lemon juice
  • small clove garlic, minced
  • 1/2  Teaspoon  Dijon mustard
  • 1/4  Teaspoon  freshly ground black pepper
  • 2  Tablespoons  freshly grated Parmigiano-Reggiano
  • Salt, to taste
  • Olive oil
  • hearts of romaine lettuce

Directions

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmigiano-Reggiano, and season with salt to taste.

Preheat the grill to medium-high heat. Oil the grill grates.

Remove any wilting leaves from the romaine hearts, then cut the hearts in half length-wise, leaving the ends in tact to hold each half together. Brush them lightly with oil.

Grill until char marks appear on the lettuce, and the leaves being to wilt slightly, about 6 minutes, turning once or twice during this time.

Serve drizzled with the vinaigrette.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
4mg
0%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
7mg
0%
Water
11g
0%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

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