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I’m going to answer your questions right away: YES – hot lettuce is good. YES – you can make grilled romaine lettuce on your BBQ. This Parmesan garlic grilled romaine recipe was the perfect side dish to go along with our rib eye steak the other weekend.
Parmesan Garlic Grilled Romaine
Who knew this boring leafy green could be SO magnificent?! Different variations of romaine lettuce salads have been around since early Egyptians, but the art of grilling it came along a lot later!
As soon as you try this grilled romaine, you’ll wonder where it’s been all your life. Trust me! If you’ve never grilled romaine before, there’s nothing to worry about. It’s novice-friendly and so worth it. Grilling the romaine adds an extra smoky flavor that just really seals the deal on your salad, and the super tender lettuce is a plus, too. Add your Parmesan garlic toppings, and WOW, you’re in for a treat!
How To Make Parmesan Garlic Grilled Romaine
- Start by washing and drying your Romaine lettuce. Make sure to dry it off properly and keep the hearts whole. To drain properly you’ll need to place them upside down in a colander so that all of the water runs out.
- Combine the olive oil and garlic puree and brush the mix over the lettuce so that it’s completely covered (but don’t go for overkill either!).
- Preheat the grill to medium-high and brush it lightly with some oil.
- Place the oil on the hot grill.
- Each side will need to grill for about 5 minutes until the grill marks are visible and it’s wilted. When you first flip the lettuce you can add the lemons on the grill too. Grill these until they’ve browned up nicely with grill marks too.
- Take your Romaine off the grill, plate it and add some lemon slices on top.
- A quick sprinkle of the Parmesan cheese and salt and you’re nearly there!
- Squeeze the lemons over the lettuce to serve, slice, and chow down!
Tips And Tricks For Making Parmesan Garlic Grilled Romaine
- For extra convenience buy package of romaine hearts instead of a head.
- Want to add some extra protein? This salad is wonderful with some grilled steak or salmon!
- This dish won’t keep well so make sure you serve immediately. If you leave it too long the lettuce will start to wilt and the flavor will go off.
More Delicious Salad Recipes
Try some of these awesome salad recipes! They are all tried, tested and true!
Light and Delicious Ground Beef Taco Salad
Asian Sesame Grilled Steak Salad
Homemade Caesar Salad Dressing
Happy Cooking! Let me know what you think in the comments below!
Karlynn
Parmesan Garlic Grilled Romaine
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Course
- Side Dish
- Cuisine
- American
- Servings
- 6
- Calories
- 135
- Author
- Karlynn Johnston
Ingredients
- 3 medium romaine lettuce hearts NOT the full lettuce
- 1/3 cup olive oil
- 1 tablespoon garlic puree
- 1 lemon sliced into wheels
- 1/4 cup Parmesan flakes
- flaky sea salt
Instructions
- Wash and dry the Romaine lettuce, keeping the hearts whole and together. To drain, set them upside down in a colander to get all of the water to run out from between the leaves.
- Mix together the olive oil and garlic puree. Brush all over the lettuce, coating all over.
- Preheat your grill to a medium high heat. Brush the grill lightly with oil.
- Once the grill is heated, place the lettuce on the grill.
- Grill for around 5 minutes per side, until there are grill marks on the lettuce and it has wilted. When you flip the lettuce for the first time, add the lemons onto the grill. Grill the lemons until they are nicely browned with grill marks as well.
- Remove and plate the lettuce. Add the lemon slices on top.
- Sprinkle with the Parmesan cheese and salt.
- To serve, squeeze the lemons on top of the lettuce. Slice and eat!
Recipe Notes
- We liked the Romaine REALLY well browned.
- This feeds around 6 people, halving the lettuce but Mr Magpie loved it so much he would eat an entire one himself.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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