📝 About This Recipe
Transform the humble salad green into a sophisticated, smoky masterpiece that will redefine your outdoor dining experience. Grilling romaine lettuce caramelizes its natural sugars and imparts a delicate char while maintaining a crisp, refreshing core. Drizzled with a zesty lemon-garlic vinaigrette and topped with salty parmesan and crunchy breadcrumbs, this dish bridges the gap between a fresh salad and a savory roasted side.
🥗 Ingredients
The Greens
- 2 large heads Romaine Lettuce (tightly packed, sliced lengthwise through the core)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the lettuce)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Dijon Mustard (for emulsification)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Honey (to balance acidity)
Garnish and Texture
- 1/4 cup Parmesan Cheese (shaved or finely grated)
- 3 tablespoons Panko Breadcrumbs (toasted in butter until golden)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 teaspoon Lemon Zest (for a bright finish)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (approximately 400°F to 450°F). Ensure the grates are clean and lightly oiled to prevent sticking.
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2
Prepare the romaine by removing any wilted outer leaves. Slice each head in half lengthwise, keeping the root end intact; this is crucial as the core holds the leaves together on the grill.
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3
Rinse the halved romaine gently under cold water, allowing moisture to get between the leaves, then pat very dry with paper towels. Any excess water will cause the lettuce to steam rather than char.
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4
In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, Dijon mustard, minced garlic, honey, and a pinch of salt and pepper until the vinaigrette is fully emulsified.
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5
Lightly brush the cut sides of the romaine halves with the 2 tablespoons of olive oil and season evenly with kosher salt and cracked black pepper.
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6
Place the romaine halves cut-side down directly onto the hot grill grates.
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7
Grill undisturbed for 2 to 3 minutes, or until distinct dark grill marks appear and the outer leaves begin to wilt and slightly singe.
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8
Use tongs to carefully flip the romaine to the rounded side and grill for an additional 1 minute just to warm it through.
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9
Immediately remove the romaine from the grill and place them on a large serving platter, charred side facing up.
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10
While the lettuce is still hot, drizzle the lemon-garlic vinaigrette generously over the charred surfaces so it seeps into the crevices.
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11
Sprinkle the shaved parmesan cheese and toasted panko breadcrumbs over the top for a satisfying crunch.
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12
Finish the dish with a scatter of fresh chives, lemon zest, and a pinch of red pepper flakes if desired. Serve immediately while the contrast between the warm char and cool center is at its peak.
💡 Chef's Tips
Always keep the root/core intact; if you cut it off, the leaves will fall through the grill grates. Use high heat for a quick sear—the goal is to char the edges while keeping the heart of the lettuce crisp. Make sure the lettuce is bone-dry before oiling; moisture is the enemy of a good sear. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully as a substitute. For a vegan version, swap the parmesan for nutritional yeast and use olive oil instead of butter for the breadcrumbs.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio to complement the lemon notes. Serve alongside a grilled ribeye steak or lemon-herb chicken for a complete alfresco meal. Top with a few white anchovies or a soft-boiled egg for a more substantial appetizer. Add a side of grilled sourdough bread to soak up the extra vinaigrette. Works wonderfully as a base for a deconstructed Caesar salad with grilled shrimp.