Print: Grilled Hearts of Romaine

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

Prep

16 min

Cook

58 min

Servings

Difficulty

Hard

Ingredients

3 romaines 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

Instructions

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.

Nutrition per serving

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