Grilled Lettuce


At this time of the season, we are usually overrun with lettuces in our box. Some of us find it hard to eat enough salads and keep up with the awesome variety we receive each week. Here are some ideas to impress your dinner guests or to just enjoy along with your summer barbecue foods. Grilled Romaine is very tasty and visually appealing.


Hot and crisp, a little char with browned ruffled edges. Tender on the inside, yet still some crunch. A drizzle of good olive oil, a splash of bright lemon or lime juice, and a dusting of fresh shaved Parmigiano Reggiano. Occasionally, I like to sprinkle crispy smoked bacon pieces and crumbled blue cheese for some extra zing. Play with garlic infused oil, or Chili infused oil for grilling and drizzling just before serving. All of these things are what make it an Italian Grilled Romaine Salad, sealed with the signature, “bellisimo” fingertip kiss.

This technique is pretty much foolproof, but here are a few things to keep in mind, just to make sure:

  1. Slice Romaine lengthwise. This keeps the leaves connected to the core, thus your leaves staying together, nice and firm.
  2. Make sure your grates are clean, and brush them with a little oil.
  3. Turn that grill up to medium high, no need to be shy. This will give the lettuce those beautiful sear marks and infuse a smokiness. GRILL for 3 to 5 minutes each side.
  4. Don’t forget the fresh lemon or lime juice at the end. This is key to making the natural flavours of the lettuce sing, and brightens the entire dish.
  5. Topped with a squirt of aioli sauce or your own mixture of mayonnaise, garlic and dry mustard for added level of flavour.
  6. Top with sliced egg pieces or chickpeas or any protein to make this a meal.

I can not wait to hear how much you enjoy playing with lettuce on the BBQ this season.

you may also enjoy this article for more yummy ideas:

Enjoy! L.L.

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