Grilled Hearts of Romaine: A Smoky, Crisp, and Elegant Salad
Grilled Hearts of Romaine is a fresh and flavorful salad featuring romaine lettuce halves lightly brushed with olive oil and grilled until slightly charred. The grilling process enhances the lettuce with subtle smoky notes while maintaining its crisp interior. Finished with Parmesan cheese, fresh lemon juice, and a simple vinaigrette, this dish offers a perfect balance of richness and freshness. Easy to prepare and visually impressive, it serves as an elegant appetizer, side dish, or light lunch. Its combination of grilled flavor and crisp texture makes it a standout addition to any meal.
Ingredients
For the Romaine
- 2 large hearts of romaine lettuce
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- ¼ cup shaved Parmesan cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Wash and dry the romaine hearts thoroughly. Slice each heart lengthwise in half, keeping the root end intact so the leaves stay together.
- Brush the cut sides lightly with olive oil and sprinkle with salt and black pepper.
- Heat a grill or grill pan to medium-high heat. Ensure the grates are clean and lightly oiled.
- Place the romaine halves cut-side down on the grill. Cook for 2–3 minutes until grill marks appear and the leaves begin to char slightly.
- While the lettuce grills, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
- Transfer the grilled romaine to a serving platter. Drizzle with the dressing.
- Top with shaved Parmesan cheese, toasted pine nuts, and fresh parsley.
- Serve immediately with lemon wedges on the side.
Notes
- Use fresh, crisp romaine hearts.
- Dry lettuce thoroughly before grilling.
- Grill briefly to maintain crunch.
- Keep the root intact to hold the leaves together.
- Use high-quality olive oil for best flavour.
- Fresh lemon juice adds brightness.
- Serve immediately after grilling.
- Parmesan can be omitted for a dairy-free version.