If you've never had a grilled salad before, now's the time to try. This delicious grilled romaine lettuce is packed full of flavor and is a great base for a summer salad.
Preheat your outdoor grill or grill pan to medium-high heat.
Remove any damaged leaves from the lettuce, then slice the head in half (vertically, lengthwise). Wash the lettuce halves in a bowl of water to remove any dirt or sand. Once they’re rinsed well, pat the lettuce dry.
Brush the lettuce halves with oil and sprinkle with salt and pepper.
Grill
Brush some oil on the grill pan or grill grates (if using). Grill the lettuce leaves on medium-high heat. Place the cut side down first for about 2-3 minutes, then flip and cook for another 2 minutes.
To get grill marks, add a lid as soon as you put the lettuce on the grill to achieve a good sear and give the grilled romaine lettuce beautiful black char marks. You can also use a spatula or tongs to press down on the leaves to char them.
Serve
Remove the grilled romaine lettuce from the grill and add a touch more salt and pepper to each half, if you want. Drizzle with lemon juice for added brightness. Use a grater to generously shave fresh parmesan on each half and enjoy.
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Notes
This recipe is best enjoyed on the same day as grilling. If you have any leftovers, you can keep them in the fridge for 1-2 days but keep in mind that the lettuce will soften and lose its grilled flavor.Check the blog post for serving recommendations!