Grilled Romaine Recipe: 4 Tips for Grilling Romaine Hearts

To make grilled romaine, brush the hearts of romaine lettuce with an herb vinaigrette and grill the greens, cut-side down. You can chop the romaine lettuce to make a salad or serve the hearts whole. Romaine lettuce (Lactuca sativa) is a type of head lettuce typically deep green with elongated leaves. Known for its mild flavor and crisp texture, it has sturdy leaves that make it more tolerant to heat than other lettuce varieties.

Follow these simple tips to make the best grilled romaine:

1. 1. Cut off wilted leaves. Before grilling, remove any wilted or discolored outer leaves. If the tops of the leaves are too soft or browned, cut off the top inch of lettuce from the entire romaine heart.
2. 2. Make a grilled romaine salad. Use the grilled lettuce hearts in your favorite salad recipes. Add wedge salad toppings, like crispy bacon, cherry tomatoes, and blue cheese to the greens. Or cut the romaine to make a chopped salad, like a Caesar salad, and finish with croutons, Caesar dressing, and whole anchovies. Add grilled chicken or grilled vegetables for a more filling main course salad.
3. 3. Prepare just enough. There is a fine line between charred and soggy grilled romaine. Cook the greens over a hot grill to ensure you get blackened grill marks without steaming the inside too much.
4. 4. Serve immediately. Eat grilled romaine immediately after cooking to prevent a soggy texture. If you are making grilled romaine as part of a larger meal, prepare the lettuce last before serving.