Romaine Lettuce Doesn’t Have To Be Boring

Grilled Romaine Lettuce Recipe

July 12, 2012   20 Comments

What am I talking about? Romaine lettuce IS boring!

Anyone notice the paucity of salads on Snack Girl? Every time I try to write about salad no one reads it, so I have given up. Except for today!

My son, in his latest biography of me, included “salad” in the chapter “What It Eats”. “What it Feels Like” included the phrase “soft as a bunny”. I think it is a scintillating read from a five year old.

Yes, folks, I eat a lot of salad. It is a staple in my house and many of you have asked me to share what I eat and lettuce is in the top three foods.

How do I make it interesting? I don’t. I do make my own salad dressing because it tastes so much better than anything I can find in a bottle. Also, I get my hands on the freshest lettuce that I can find.

It turns out that Romaine lettuce is more than just water. For example, Romaine pack up to ten times higher concentrations of vitamins A and K versus iceberg lettuce. One serving of this grilled salad includes 30% of your daily value of vitamin A and 3% of your daily value of Iron.

I decided to try a revolutionary approach and grill some lettuce. Boredom does get to me, sometimes. How would it taste?

I bought hearts of Romaine lettuce (3 for $3) and sliced them lengthwise keeping the core intact. Then I made my salad dressing and brushed in on both sides with a brush.

My grill was heated and I kept it on a medium high heat as I placed the lettuce on the grill. It sizzles as it hits it and I turned it every minute to two minutes. After about 6 minutes it was done.

Now, you can decide whether to chop it up and serve it or just serve it as a wedge.

The lettuce reduces in size as it steams on the grill and gains a smoky flavor. It is absolutely delicious and worth a try if you are bored with salads.

Have you ever grilled lettuce? Please share.

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Grilled Romaine Lettuce Recipe

(serves 6)

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon mixed dried herbs (oregano, basil, dill, marjoram, thyme….)
1/2 teaspoon salt

3 hearts of Romaine

Preheat your grill to high. Whisk together olive oil, vinegar, dried herbs, and salt in a small bowl.

Pull off the limp leaves of the Romaine and chop 2 inches of the green part off the heart. Slice the Romaine heart lengthwise and brush dressing on both sides with a pastry brush.

Place hearts onto hot grill and turn every one to two minutes until charred on the outside. Serve as a wedge or chop and put in a bowl.

For one half = 70 calories, 6.8 g fat, 21.8 g carbohydrates, 1.4 g sugar, 0.7 g protein, 0.7 g fiber, 150 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
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20 Comments:

And then you eat it like that? Do you add anything to it?

It's sounds interesting...I'm willing to try it!

on July 12, 2012

Absolutelylove grilled romaine! I cut in fourths cause i like more char and just brush with a little olive oil and balsamic vinegar and sprinle with garlic sea salt! Then chop and serve with a sprinkle of fresh grated parmesan. I've also added grilled chicken and some ceasar dressing and croutons for a wonderful main dish salad!

on July 12, 2012

I'm a salad eater too but I've been eating so much spinach and kale lately that I had forgotten about romaine. Thank you for the reminder. Can't wait to try this!

on July 12, 2012

You said it shrinks... Is it wilty, or does it retain some crunch? I don't enjoy wilted greens.

Laura

on July 12, 2012

I've been making this for years...It's one of my faves!! I just mist it with olive oil then sprinkle minced onion, garlic & sea salt. YUM!

on July 12, 2012

@Melissa2 - Yes! I just ate it without anything else (salad dressing was pre-added) and it was delicious.
@Laura - not that crunchy - crunchier than sauteed spinach but not as crunchy as you may like.
Thanks for your questions!

on July 12, 2012

Definitely going to try this. Thanks!

on July 12, 2012

I am definitely trying this tonight!!

on July 12, 2012

This is so delicious love it with the salad dressing grilled in it

on July 12, 2012

Try adding some strawberries and a little feta cheese after grilling. Delish!!!

on July 12, 2012

Thanks. I'm going to have to try that one. You can use those types of ingredients for almost any veggie dish. Grilled Brussel Sprouts and Cauliflower are amazing with a few simple ingredients. Here's mine for the Brussel Sprouts ... http://bit.ly/PPbNO4

The fist time I made them, my kids asked me to make more the next time.

on July 12, 2012

I love salad but never thought to grill it! The only thing is that I am a vegeterian so I wont but it on the grill unless foil is under it but I will try it! I make a salad for dinner alot that is a lowfat taco salad. I put black beans on the bottom (heat in microwave for 30 seconds or so) then romaine lettuce,fresh salsa (I get it in the produce section of the grocery store),lowfat or fatfree sour cream and some cheese. If I have green onions those are good too. The fresh salsa and sour cream mix together to make the dressing. It is filling and delicious!

on July 12, 2012

Romaine has always been my favorite lettuce, I don't think it's boring at all! It's perfect for making lettuce wraps.

on July 12, 2012

It sounds like you use an indoor grill....do you have one to recommend?

on July 12, 2012

I will try this on my panini press, not closing it all the way.

on July 12, 2012

Yum, and if you order this Grilled Romaine Salad in a restaurant, be prepared to spend extra...I ordered it locally with a cup of soup...total bill, not including a drink, tax or tip...$12.00. C'mon now, that's out of control for something so easy and delicious.

on July 12, 2012

Hey Snack Girl: have always wanted to make my own salad dressing. How about a post with your suggestions/recipes? Thanks.

on July 13, 2012

Yep, I will add to Val's vote. How about some those ideas and suggestions for dressings??!!

on July 13, 2012

I loved this thanks!

on July 13, 2012

This was amazing!!! My husband loved it! Yay for another great idea!

on July 19, 2012


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