Grilled Romaine Lettuce

Votes: 9

Time: 10 min.
Complexity: easily
Servings: 8

Romaine lettuce is a light and healthy summer side dish that pairs well with any meal. Even just the leaves make a delicious appetizer, without any additional vegetables. To make it, cut the heads in half lengthwise (wash them thoroughly to remove any sand), brush with olive oil, season with salt, and grill until grill marks appear. When serving, drizzle the heads with lemon juice. This ensures the outside of the leaves are crispy and full of smoky flavor, while the inside reveals juicy, lightly steamed greens.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large heads of romaine lettuce, halved lengthwise
3 tablespoons extra-virgin olive oil
Juice of 3 lemons

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Drizzle the salad with olive oil and season with salt and black pepper.
Place the leaves cut-side down on the grill and grill until the leaves have crisp grill marks, about 2 minutes. Rotate 45 degrees and grill until crisp grill marks appear, about 2 more minutes.