Grilled Romaine Hearts | I’ll be the first person to admit that “Lettuce” isn’t the sexiest word out there. A vegetable that’s green. And full of water. Where do I get some of that?! But luckily there is always one good egg in the family, and for the Lettuce family, that would be Romaine. This guy is tall, sturdy, handsome, and best of all, can handle the heat in the kitchen!
We like our romaine grilled. If we stumble upon a lettuce that can stand up to the heat, then you can bet your bottom we’re going to slap some grill marks on that baby. We also kick it up a notch with a simple, yet potent glaze that gives these bad boys all the flavor it needs to make you want to wear a “Romaine” t-shirt unapologetically the next time you’re perusing the produce section.
* These go great with chicken, ranch dressing and even grilled fruit.
- Romaine Hearts - 2, washed
- Canola Oil - ¼ cup
- Red Wine Vinegar - 1 tablespoon
- Mirin - 1 tablespoon
- Salt - ⅓ teaspoon
- Take your romaine hearts and give them a quick wash under running water. Separate the leaves with your fingers to get the water in there.
- Pat them dry with a paper towel.
- Put them on your cutting board, then slice off the hard end of the white stem.
- Also slice an inch off the ends of the green leaves. You don't want any wilted greens and also want the lettuce to cook evenly.
- Then go ahead and slice each romaine heart in half lengthwise for a total of 4 pieces.
- Now let's add some flavor and make a glaze! Grab your mixing bowl.
- Whisk together the oil, vinegar and mirin.
- Turn the pieces cut-side up and liberally brush on the glaze.
- Then evenly sprinkle the salt over all the pieces. Now let's cook!
- Put your grill pan over medium-high heat and let it get hot - at least 2 minutes.
- Now lay the pieces cut-side down in the pan, making sure to give each one enough room so they don't steam.
- Grab your glaze again and brush some more on the back side that's facing up.
- Grill them for 3 minutes without touching.
- Then carefully flip each piece with your tongs and grill them for 2 more minutes.
- Pick them out of the pan and get em' while they're hot!
* Also, avoid using extra-virgin olive oil. It will burn. It should never be used for high-heat applications like grilling.
* We don't recommend grilling these off in advance. Dad tried once and he was pissed at himself.