Best Grilled Romaine Hearts Recipes

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

GRILLED ROMAINE HEARTS

Steps:

• In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
• Preheat the grill over medium-high heat, oil grills surface.
• Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
• Spray Romaine lightly all over with oil spray.
• Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
• Turn once or twice.
• Drizzle with vinaigrette.

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS

Steps:

• For onions:
• Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For salad:
• Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
• Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
• Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

GRILLED HEARTS OF ROMAINE

Steps:

• * Preheat oven to 350°F with rack in middle. * Bake pancetta in 1 layer in a 4-sided sheet pan, turning occasionally, until crisp, about 30 minutes. * Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see "Grilling Procedure." * Purée anchovies, mayonnaise, blue cheese, garlic, sugar, mustard, soy sauce, and 1/2 tsp pepper in a food processor. With motor running, add oil in a slow stream, blending until combined. Transfer to a small bowl and whisk in lemon juice, grated Asiago, and salt to taste. * Lightly brush romaine with oil and season with 1/4 tsp each of salt and pepper. Grill, turning occasionally, until slightly wilted and browned in spots, 3 to 5 minutes. * Serve romaine drizzled with dressing and sprinkled with crumbled pancetta and shaved Asiago. cooks' note: Romaine can be cooked in an oiled hot grill pan over medium heat.

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing in a medium bowl, stir the mayo, sour crm, milk, cheese, shallot, garlic, lemon juice, salt and pepper. cover adn refirgerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasoningsif necessary. The dressing will thicken as it sits a d may need to be thinned with more milk Prepare the salad Once the dressing is chilled, heat a gas grill to medium low. Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. sprinkle with salt and pepper. Put the lettuce cut side down on the grate directly over the heat. gGrill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through the core, 2 to 5 minutes, depending on the heat of your grill. Transfer the lettuce to clean platter and let rest for 5 minutes. To serve: place half a hear of romaine cut side up on each plate, top with 2 tablespoons of clue cheese dressing or more to taste and sprinkle with crumbled bacon.

CREAMY EGG DRESSING WITH GRILLED ROMAINE HEARTS

Steps:

• Preheat griddle to 350%. Drizzle 2 tablespoon of olive oil over romaine lettuce, and sprinkle with sea salt, and then grill romaine lettuce for 1 minute on each side. Remove from griddle and let cool for a minute. Coarsely chop lettuce and then place on a decorative platter, and then arrange tomatoes around the platter.
• Meanwhile cut eggs in halves and add yolks to blender (coarsely chop egg whites, arrange on platter also), and then add onions, mayonnaise, butter milk, curry paste, vinegar, hot sauce, Worcestershire sauce, balsamic vinegar and remaining olive oil, and then blend until all ingredients are well incorporated and smooth. Add the creamy egg dressing mixture to a mixing bowl, and stir in sugar, salt, paprika and black pepper, add jalapenos and red peppers, stir. Drizzle egg dressing over the romaine lettuce, tomatoes and egg whites according to your liking, and then top with beacon. And serve

GRILLED ROMAINE HEARTS

Steps:

• Cut romaine hearts in half lengthwise so the stem keeps each piece together. Rub or spray lightly with olive oil or cooking spray. Sprinkle with black pepper and garlic powder. Place romaine hearts on a preheated grill or a stovetop grill pan. Grill for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks appear; then turn over and grill for another 2 minutes. Place on plates, cut side up. Drizzle with vinegar and top with chopped walnuts. Serve warm.