Grilled Hearts of Romaine Salad

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Source: Food Network

Servings/Yield: 4 servings


  • 2 heads romaine lettuce
  • extra-virgin olive oil
  • Parmigiano-Reggiano
  • Citrus Caesar Vinaigrette
    • 1 clove garlic, minced
    • 1 Tbsp grated lemon zest
    • 3 Tbsp fresh lemon juice
    • 2 Tbsp anchovy paste
    • 1 Tbsp white wine vinegar
    • cup extra-virgin olive oil


  1. To make vinaigrette, place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
  2. Preheat a grill to medium-high.
  3. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush flat surface with olive oil and grill about 4 to 5 minutes total. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.


You may want to cut off some of the top of the romaine before grilling. Before plating, cut off the core part at the bottom.

© Jay Deitch 2013