Have you ever prepared a grilled romaine lettuce before?
If you haven’t, well then it’s about time!
Grilling lettuce might seem a bit odd or funny. I have had very positive comments on this recipe before, lots of people like the idea.
Especially for bbq season!
But I’ve also had people claiming that lettuce should be kept and eaten raw only, not cooked. I would say, try it and find out for yourself what you think!
Grilled Romaine Lettuce
Not just any kind of lettuce is perfect for this recipe.
Romaine lettuce here is absolutely perfect. It is juicy, heavenly crisp and has a pretty thick ‘heart’ in the center. You can cut the lettuce in half or into 4 pieces lengthwise and the leaves won’t fall apart.
It looks a bit like endives now that I think of it. That makes it outstanding for grilling or baking.
I highly suggest to brown the romaine lettuce using no oil at all.
The lettuce heart comes in direct contact with the hot bottom of the dry pan which causes the natural sugars in the lettuce to caramelise and turn brown.
You really don’t need any oil to do that.
The lettuce needs very little time to bake. The romaine lettuce leaves have to stay crunchy. When they go soft the grilled romaine lettuce looses much of its charm.
It’s a surprising recipe, pretty easy to make and definitely worth a place in our top 5 ranking of easy side dish recipes. Romaine lettuce is also one of the main ingredients of the famous caesar salad.
By the way, I have another recipe with cooked lettuce: my French peas.
Stir fried green peas, spring onion and lettuce with butter. Also a highly delicious vegetable side dish I have to say!
- 4 small heads romaine lettuce or 2 large heads
- 1 tbsp red onion or shallots, chopped
- garlic powder
- 1 tbsp red wine vinegar
- 5 tbsp good quality olive oil
- ½ tsp strong mustard
- 1 tbsp fresh parsley chopped
- Rinse the lettuce heads well and let them drain a little on a clean kitchen towel. Then slice them in half lengthwise and then again half so you end up with 4 pieces.
- Place the lettuce halves cut side down in a large non-stick pan. Don’t add any oil. We will let the natural juices and sugar inside the romaine lettuce caramelize. Then place the pan over high heat.
- Regularly check the color of the lettuce by turning them. Make sure the lettuce is browned on both sides.
- Stay close and keep an eye on them. In the end after a couple of minutes the lettuce should be nicely seared.
- Then take the pan off the heat and let the lettuce cool on a large plate. Make the vinaigrette dressing: combine the mustard, red wine vinegar and chopped shallots. Then season with a pinch of pepper, garlic powder and salt.
- Stir and add the olive oil.
- Whisk well. Then add the freshly chopped parsley.
- Then transfer the grilled lettuce onto a serving dish and drizzle with the vinaigrette. Serve.