If you haven’t tried grilled romaine lettuce, you’re in for a treat! Smoky with a wonderful texture, lettuce on the grill may just outshine your best Caesar salad.


2 heads of romaine lettuce, outer leaves removed & cut in half lengthwise (4 halves)
3 tablespoons of olive oil
Coarse salt and fresh cracked pepper
2 tsp garlic powder
1/2 a lemon
1/2 cup of fresh grated parmesan cheese


Rinse romaine heads under cold water. Pat dry. Cut in half lengthwise in order to keep the leaves intact.

With the flat sides of the cut romaine down, drizzle with olive oil and sprinkle with salt, pepper, and garlic powder—reserving enough to do the other sides of the lettuce heads.

Flip heads over and repeat with remaining oil, salt and pepper.

Place the lettuce on a very hot grill—flat side down. The grill needs to be quite hot so as not wilt the lettuce. You’re after a quick and gorgeous char here. Grill for 2-3 minutes (checking to make sure you aren’t over-charring). Press the lettuce head down on the grill with tongs to make sure you’re searing the head evenly.

Flip the head over and grill for 2 more minutes.

Remove from the grill and squeeze fresh juice from your half lemon onto all the pieces and top with parmesan.

Serve immediately.