Grilled Romaine
Grilled lettuce? Yes, it's a thing! Discover how to transform simple romaine lettuce into a smoky, flavorful side dish. Quick, easy, and unexpectdly delicious.
Servings: 4
Equipment
Ingredients
- 2 heads romaine lettuce
- 1 tablespoon olive oil or avocado oil (for grilling)
- ¼ teaspoon sea salt
- extra virgin olive oil (for plating)
- ½ lemon zest (about ¼ tsp) and juice
- ¼ teaspoon garlic powder
- ¼ teaspoon Aleppo pepper (optional)
Instructions
- Preheat the grill to medium-high, about 450 degrees. Make sure the grill grates are clean.
- Cut the romaine lettuce in half lengthwise, keeping the stem core intact to hold the halves together.
- Rinse the romaine thoroughly under cold water, then pat dry with paper towels or a kitchen towel.
- Drizzle olive oil or avocado oil over the romaine halves to coat. Alternatively, use a brush to coat both sides of the romaine with the oil. Season with salt.
- Place the romaine halves, cut side down, on the hot grill. Grill for about 5 to 6 minutes, or until nicely charred. Use tongs to flip the romaine halves and cook the other side for another 4 minutes.
- Transfer grilled romaine lettuce to a plate and drizzle with extra virgin olive oil (the good stuff for salads). Sprinkle with salt, garlic powder, lemon zest, and aleppo pepper (if using). Squeeze fresh lemon juice. Serve hot and enjoy!
Notes
You can swap Aleppo pepper with smoked paprika or leave it out.