Simple and Easy Grilled Romaine Recipe

By Rex Marketing & CX Team

Top-down view of grilled romaine lettuce halves with feta and a shallot-mustard dressing on a plate

American Vinegar Works Grilled Romaine

Grilled lettuce is an unexpected treat and one that comes together in a blink.  Done well you will get some of the smokey grill flavor on the outside coupled with the crisp texture and fresh flavor of the lettuce on the inside.  

Grilled Romaine in particular is a fantastic side and makes an impression when you bring it to the table.  It also has the added benefit of taking about one minute on the grill to be done and just needing a mustard vinaigrette.  If you find yourself running a bit behind on the protein items this is a tasty first course that also buys you a little more time…

I am suggesting a basic mustard vinaigrette here but you can use your own favorite dressing as well as other extras to top the lettuce.

This recipe features our extra virgin olive oil, opens in a new tab, Honey Wine Vinegar,, opens in a new tab and Ultimate Red Wine Vinegar, opens in a new tab.

Which vinegar to use, and why

Charred lettuce needs something savory rather than sweet. Wild ramp vinegar is garlicky and does the job a dressing full of raw garlic would do less elegantly. We use Ramp Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Grill and dress at the last minute. Romaine wilts fast once it is hot and wet.

What to cook next

Try Summer Corn & Arugula Salad, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.

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Grilled Romaine

American Vinegar Works

Servings

2 People

Prep Time

15 minutes

Cook Time

1 minutes

Cuisine

American

Category

Side / Salad

Grilled romaine is an unexpected delight that perfectly balances smoky, charred outer leaves with a crisp, fresh interior. It is an impressively fast side dish that makes a statement at any table, requiring only about a minute of total grill time. Finished with a sharp mustard and shallot vinaigrette featuring Honey Wine Vinegar and Ultimate Red Wine Vinegar, this salad is as visually striking as it is flavorful.

Grilled Romaine

Ingredients

  • 1 Romaine lettuce

  • 2 tablespoons of finely minced shallot

  • 1.5 tablespoons of Ultimate Red Wine Vinegar

  • 1.5 tablespoons of Honey Wine Vinegar (or one of our sweet apple cider vinegars)

  • 1 tablespoon of Dijon mustard

  • 3 tablespoons of AVW Olive Oil, more for brushing on lettuce to grill

  • 1/4 cup of crumbled feta cheese (ideally brined Greek or Bulgarian)

  • Salt & black pepper to taste

Directions

  1. Wash Romaine Lettuce well.  Cut a thin slice off of the base.  Avoid overcutting the base so that the leaves do not come apart. For presentation you may also want to trim the top in a straight line though this is optional and more for a visual presentation.   Cut the lettuce in half the long way.

  2. Prepare the vinaigrette.   Combine both vinegars in a bowl and add in the minced shallot.  Let shallots sit in the vinegar for about 10 minutes.

  3. Add mustard to vinegar and shallot and mix well. 

  4. Add olive oil and whisk aggressively to emulsify.  Add salt and pepper to taste.  Be mindful not to add too much salt since the feta cheese is very salty and will add to the salt level of the composed dish.

  5. Grill the lettuce. Preheat your grill to about 400 degrees. Brush the cut side of the lettuce with olive oil. No need to drown it—just enough olive oil to season lightly and prevent the lettuce from sticking to the grill. 

  6. Set the lettuce cut side down onto the grill. It is likely that you have some flare ups from the olive oil.  Don’t worry this will be fast.  Close the lid.   After about 30 seconds flip the lettuce carefully and let grill on the outside another 30 seconds or so with lid closed.  The lettuce is done.

  7. Plate the lettuce cut side up.  Spoon vinaigrette generously over the lettuce, including shallots.  Spread crumbled feta cheese over the lettuce and serve.
Glass mug of hot apple cider with cinnamon stick and star anise on a yellow and red background
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