Grilled Hearts of Romaine

Grilled Hearts of Romaine
  • 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


  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.

04/16/2018
Grilled Hearts of Romaine, recipe PT15M PT1H 5 455 calories

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