Oxbow Farm & Conservation Center

grilled romaine 2-sm

Grilled Romaine

This is so simple it doesn’t need a recipe per se, but here is a little guidance. If you don’t have a grill, this can be done just as easily under the broiler, just keep an eye on it because the broiler can be a bit hotter. From my kitchen.


  • romaine lettuce
  • olive oil
  • kosher salt
  • sherry Dijon vinaigrette
  • bacon, cooked & crumbled (optional)
  • Blue cheese, crumbles (optional)

  • Remove loose outer leaves from the head of romaine, to get to the slightly denser inner heart. (Note: I like to clean and tear the unused leaves for a salad later in the week). Don’t trim off the inner core – it’s particularly succulent & tasty when grilled and helps keep the leaves together. Cut the romaine in half lengthwise. Drizzle with olive oil and sprinkle with salt.

  • Place the oiled & salted romaine on a medium-high grill cut side down (or 4” under the broiler). Grill for 10-15 minutes, until its wilted lightly chard on the edges… it takes longer than you think.

  • Plate, cut side up, and drizzle with sherry Dijon vinaigrette and if you want to add a bit more love sprinkle w/ blue cheese or bacon (or both).