Califonia Bountiful
Side Dish

Grilled baby romaine

Who grills lettuce? You do! "The open flame gives the romaine lettuce a surprisingly nutty, meaty flavor," chef Kevin Templeton said. "It's healthy and different."

Executive Chef Kevin Templeton
Barleymash, San Diego

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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

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