Grilled Romaine Lettuce

Source: Jim Weber


head of romaine lettuce
2 teaspoons
olive oil
1⁄4 teaspoon


In a small bowl mix olive oil and salt. Set aside. 

Rinse the romaine head if necessary. Shake dry. Slice the head into quarters length-wise. With the head laying on a cutting board, slice vertically from top to bottom, directly through the center of the stem. Turn each slice flat-side down and slice again top to bottom through the stem. Leave the stems on.  They will hold the quarters together.

Lay the heads on a platter and brush with olive oil. Grill the lettuce over coals 1 - 3 mins, turning every minute. The coals should be cooler — generally they'll be spent from grilling the main course.  (Recipe♦#468)