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Grilled Romaine Hearts with Caesar Vinaigrette

 Grilled Romaine Hearts with Caesar Vinaigrette

I think I already told you guys this, but we like to grill once a week or more when the weather gets nice and it’s always fun to try new things. We recently were talking to my in-laws via skype because they live in California and we are in Utah. Well, they raved about this grilled lettuce that they had, so I went looking for a recipe for us to give a try, and we liked it a lot, so I am sharing it with you!

 Grilled Romaine Hearts with Caesar Vinaigrette

Who says grilling is just for meats? Well, it’s not! We enjoy grilling fruit with honey and cinnamon or even grilling pizza! It was just a matter of time before we tried something this unique!

 Grilled Romaine Hearts with Caesar Vinaigrette

The texture isn’t much different from a steamed vegetable; warm and tender with a little bite to it. We really liked the dressing with it too. Maybe it was all the parmesan cheese, but it was perfect with the warm, grilled romaine hearts.

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Grilled Romaine Hearts with Caesar Vinaigrette

This is a great light dinner option for those counting calories or trying to eat healthier. We actually served ours with grilled chicken, which made it the perfect meal! I hope you decide to give this dinner a try!

Grilled Romaine Hearts with Caesar Vinaigrette
4.86 from 7 ratings

Grilled Romaine Hearts with Caesar Vinaigrette

Created by Amber Brady
Yields4 Servings

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 small clove garlic, minced
  • ½ tsp Dijon mustard
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp freshly grated Parmesan cheese
  • salt to taste
  • Olive oil spray
  • 2 hearts of Romaine lettuce

Instructions
 

  • In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.
  • Preheat the grill over medium-high heat. Oil the grill’s surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so each half holds together. Spray them lightly all over with the oil spray.
  • Grill until grill marks or charring forms and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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4.86 from 7 votes (7 ratings without comment)

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11 Comments

  1. A restaurant in town has this but it tastes like it was smoked. I tried it on my gas range grill but it did taste like it.

  2. I don’t have a grill. Could I broil this instead?

    1. I don’t see why not! Keep a close eye on it so it doesn’t burn or char too quickly. Maybe broil on low instead of high. Good luck!

  3. I guess I cooked mine a little long becuase it was liked braised cabbage. I used a homemade ceasar dressing though and everyone one liked it. I will try to grill it less next time tho.

    1. Oh shoot! I guess the time depends on how hot your grill gets. We recently bought a new grill and it gets way hotter than our last one. I hope you try it again! Glad your caesar dressing saved the day!

  4. I love Grilling Romaine! Lisa shared a recipe similar to this one last year and it quickly became one of my favorite ways to eat a salad! Can’t wait to try yours with the Caeser Dressing!

    1. I’m surprised with how much I liked it. We had chicken with ours and it was the perfect meal!

  5. Grilled lettuce huh? Sounds like something I’d definitely be up for trying! Looks delicious, and with Cesar dressing.. how can it not be??

    1. Sounds crazy I know, but it’s just cooked long enough to get warm and crispy, not cooked so long that it’s tender and chewy like other veggies.

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