Grilled Romaine Hearts Recipes

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GRILLED ROMAINE

Provided by Alton Brown

Categories     side-dish

Time 2h7m

Yield 4 servings

Number Of Ingredients 6



Grilled Romaine image

Steps:

  • Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
  • Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
  • Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 tablespoon olive oil
Freshly ground black pepper
1 cup finely grated Parmesan
Vegetable spray, for pan

GRILLED HEARTS OF ROMAINE

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

Provided by Chef John

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 6



Grilled Hearts of Romaine image

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.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

GRILLED ROMAINE HEARTS

Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 4



Grilled Romaine Hearts image

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.

Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup olive oil
2/3 cup balsamic vinegar
6 romaine hearts, halved lengthwise with cores intact
Salt and pepper to taste

GRILLED ROMAINE SALAD

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

Provided by JGLOTZ

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 14



Grilled Romaine Salad image

Steps:

  • Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
  • In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
  • Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
  • Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g

½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

GRILLED ROMAINE

Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.

Provided by Sam Sifton

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10



Grilled Romaine image

Steps:

  • Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  • Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
  • Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 33 grams, Carbohydrate 12 grams, Fat 42 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 891 milligrams, Sugar 4 grams, TransFat 0 grams

1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/2 cup grated Parmesan

GRILLED HEARTS OF ROMAINE

Provided by Ellie Krieger

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 3



Grilled Hearts of Romaine image

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.

2 hearts romaine lettuce
2 tablespoons olive oil
Salt and freshly ground black pepper

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

Provided by Ashley Vinyard

Categories     Vegetable

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9



Grilled Romaine Hearts With Caesar Vinaigrette image

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.

Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS

Provided by Kate Higgins

Categories     Salad     Onion     Side     Vegetarian     High Fiber     Backyard BBQ     Blue Cheese     Grill     Grill/Barbecue     Lettuce     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14



Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions image

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.

Onions:
1 1/2 cups white wine vinegar
1/2 cup sugar
1/2 cup water
3 Turkish bay leaves
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 to 1 1/4 pounds red onions, thinly sliced
Salad:
1/4 cup white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)

SAM'S GRILLED HEARTS OF ROMAINE

Make and share this Sam's Grilled Hearts of Romaine recipe from Food.com.

Provided by San Marcos Sunshine

Categories     Low Protein

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7



Sam's Grilled Hearts of Romaine image

Steps:

  • Heat grill to medium.
  • Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
  • Cut lengthways down the middle of romaine making two equal halves.
  • Brush all of each half with olive oil, and place cut side down on grill.
  • Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
  • Remove from grill and place cut side up on plate.
  • Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
  • Crumble bacon over and top with a light drizzle of olive oil.
  • Kosher salt and fresh ground pepper to taste.
  • Double or triple as needed for more servings.
  • See Sam make this recipe with his new "Special Angel" at thecookingguy.com. Click on "video" at the bottom of his home page.

Nutrition Facts : Calories 96.5, Fat 4.3, SaturatedFat 1.2, Cholesterol 8.8, Sodium 209.8, Carbohydrate 10.4, Fiber 6.6, Sugar 3.7, Protein 6.8

1 whole romaine lettuce hearts (Buy the "hearts only" which come 3 in a bag.)
olive oil
balsamic vinegar
2 -4 slices cooked bacon, crumbled
parmigiano-reggiano cheese, grated over top
kosher salt
fresh ground pepper

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