Italian Grilled Romaine
Charred romaine leaves develop a smoky sweetness that transforms this humble lettuce into something extraordinary. The contrast of crisp hearts against caramelized edges, finished with bright lemon and sharp Parmesan, makes an unexpectedly sophisticated side for grilled meats or a light...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4 servings
Ingredients
- 2 large headsromaine lettuce
- 2 tablespoonsextra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon (juiced)
- 1/2 cupgrated Parmesan cheese
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat your grill to medium-high, or start your charcoal. The coals are ready when they are mostly white.
- 2
Halve the romaine lettuce heads lengthwise, leaving the base intact.
- 3
Brush all of each half with olive oil. Sprinkle with salt and pepper.
- 4
Place the romaine directly over the coals or flame. Press down with tongs to make sure you get a good sear. Cook, covered, for .
- 5
Flip the romaine over, cover, and grill for an additional . Remove to a plate or platter, cut side up.
- 6
Drizzle each head with lemon juice; sprinkle with Parmesan; serve.