Grilled Romaine
Prep time
Cook time
Total time
So simple and tasty -- You'll wonder why you never did this earlier. Grab your fork and knife -- and enjoy this fresh healthy salad.
Recipe type: Salads
Serves: 4 servings
  • Two Fresh, Crisp Romaine Hearts
  • White Balsamic Vinegar
  • Salt & Pepper
  1. Preheat BBQ. (I used a medium setting)
  2. Using a sharp knife, carefully cut each head of lettuce in half lengthwise. (Do not remove the base of the head of lettuce -- this will help keep all of the leaves together while grilling)
  3. Try your best to clean the lettuce, running each half of the head under the tap.
  4. Shake excess water our, and gently pat dry, trying to keep leaves from separating from its base.
  5. Place each half on the hot grill.
  6. After 30 seconds, use tongs to check and see if you have grill marks yet, if not, wait 30 more seconds, and check again.
  7. Carefully flip the halved lettuce to heat the other side.
  8. In 30-45 seconds, remove from grill, and pour on white balsamic vinegar while still warm. (Use as much or as little as desired. We added a generous tablespoon to each half)
  9. Sprinkle with Salt (if not avoiding) and Pepper. Enjoy
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