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Tried it this past week and it was great. One question, can this also be done on an electric indoor grill?
Hi, George! I don’t see why not.
Delicious! I tried it with toasted sesame oil instead of olive oil and it was out of this world.
Sounds great! Making it this weekend ❤️
This was very good. I chopped it, added some more of the vinaigrette and added a can of tuna to make a salad.
I have been making romaine this way for years and it’s always a hit with guests. We have a little different twist…we wrap it in proscuitto then lightly spray with olive oil to prevent it from sticking on the grill. It doesn’t need a lot of dressing since it has so much flavor already. Sometimes add some chopped hazelnuts if you want to take it over the top. I could eat this once a week! BTW, if you don’t have an outdoor grill, you can do it on a grill pan on your stovetop.
I have looked all over the web for a grilled romaine salad without a grill (I live in a condo). Any suggestions? I have a grill pan, don’t know if I should use that or just put it on the actual burner itself.
Hi Celeste, I would use a grill pan rather than putting them directly on the burner.
Buy a George Foreman they work great,exspecially in a condo apt etc.
you can do it in the oven too, just crank up the heat, cut the lettuce in half and roast for 10 mins
Love, love, love Grilled Romaine Lettuce – having it tonight along with a Tenderloin Steak. Yum, Yum, Yum.
I must try grilled, or baked as it would be in my case, lettuce. In Hong Kong we eat it steamed instead of raw. It sounds disgusting and I must admit it took some getting used to, but it is ok, actually. I think it would be fun to experiment with seasonings to make it a little more exciting, like oyster sauce and black bean sauce and garlic and or ginger. That would definitely liven it up!
I tried this tonight on the grill and we loved it. I added some fresh parmesan since I just bought a piece. Wow! What a different and tasty side dish to have with whatever else you happen to be cooking on the grill. Thanks for posting this recipe which encouraged me to try grilling romaine.
How do u wash it if it’s kept whole ?
The romaine hearts are closed, dirt doesn’t get in so you don’t have to wash inside. On the outside you can just rinse. ~Elise
GOOD THANK YOU
FAB.U.LOUS!!! I don’t want un-grilled romaine salad EVER AGAIN!!! This was amazing! Thank you! I also grilled red peppers and red onions. I then tossed it all with capers, blue cheese and chopped pears in a champagne caper vinegarette. Doing it again tonight!
Yum! This sounds relish too Traci! I’m going to try this week! Thanks! ;)
Wow, that looks fantastic! I think I’d like to season with Herbes de Provence, and just work a few strips of mild pickled sweet red pepper into the center, like a stuffing.
You have the best ideas!
Love grilled romaine! I also slice down the center because the vinaigrette gets between the leaves and has an even better taste. I use balsamic instead of red wine or cider vinegar.
What a coincidence…this is on my dinner menu tonight! I ran across a recipe for grilled Caesar salad that involves grilling the lettuce, and now you’ve given me the confidence to go through with it! (And we’re tossing some steak on the grill as well…) :)
We sliced ours down the middle making sure to keep the rib end intact. The last 2 years we couldnt get enough of them. They’re pretty yummy!
oh my gosh that sounds so strange I will have to try it! I know there is a french recipe where lettuce leaves are cooked with green peas, I have never heard of barbecuing it though – gosh I love grilled vegetables.
I had this at a restaurant once. It was good. They charged $14 for this salad (for 1). I knew it wasn’t worth that price, but I wanted to try it. It’s good and different so make it! Your readers aren’t reading your blog for same-old, same-old. I might have to make this with the July 4th hamburger and hot dog fare to give the holiday meal a bit of class.
I live in a city apartment that doesn’t allow grills on my tiny deck. So I can’t grill. But I do the same thing in a hot pan until it browns. Even better is baby bok choy, sauteed in a hot cast iron pan with olive oil and a small amount of garlic. Delish!
We LOVE grilled romaine!!! Had it as a main salad dish several years ago at a little local restaurant in Colorado and have recreated it at home every since. We like to rub olive oil on the romaine, grill it then top with black beans, yellow corn, red onion, bacon, croutons and a Chipolte dressing. Delicious!
I also recommend grilling Treviso–it’s bitter and a purplish red like radicchio, but shaped like a small compact head of romaine. It holds
it shape up very well against the heat of the grill and I love the flavor with a simple vinegar based dressing.
We have a grilled radicchio salad on the site which I love. Treviso is just like it. Great, isn’t it? ~Elise