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Grilled baby romaine

Recipe by:Executive Chef Kevin Templeton
Barleymash, San Diego


  • 4 heads baby romaine lettuce or romaine hearts
    1/2 cup extra virgin olive oil
    1/2 cup high-quality balsamic vinegar
    1 tbsp. herbes de Provence
    Salt and pepper, to taste
    1/2 cup shaved parmesan


Cut heads of lettuce in half lengthwise, leaving the leaves attached to the core. Generously pour oil and vinegar into crevices. Sprinkle with herbes de Provence, salt and pepper. Place on a hot grill and char for 30 seconds to 1 minute on each side or until you have a nice char. The middle of the lettuce should remain firm. Remove from grill and top with parmesan.

Serves 4

Califonia Bountiful