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We love this way of serving romaine lettuce, and it is an ideal side dish for meals such as grilled beef, or homemade pizzas. When placed on the grill or on a skillet, the brown marks give it a flavor that… you just have to trust us. It’s delicious!

To make the garlic puree, simply sprinkle a little coarse salt over 1 or 2 peeled garlic cloves, and with the side of your knife, crush in a spreading motion on the board, repeatedly. The salt will make the garlic puree.

If you can’t find yellow lemons in the supermarket, you can use limes.

Helga

Grilled Romaine with
Parmesan and Garlic

Recipe adapted from The Kitchen Magpie
4 servings

Ingredients

3 romaine lettuce
1/3 cup olive oil
1 teaspoon garlic puree (or more to your taste)
1 lemon sliced into wheels
1/4 cup Parmesan flakes
salt and pepper to taste

Procedure:

1. Wash and dry the Romaine lettuce, keeping the hearts whole and together. To drain, set them upside down in a colander to get all of the water to run out from between the leaves.
2. Mix the olive oil and garlic puree. Brush all over the lettuce, coating it evenly.
3. Preheat your grill pan to a medium high heat. Brush lightly with oil.
4. Once the grill is heated, place the lettuce on the grill, cut side down.
5. Grill for around 5 minutes per side, until there are grill marks on the lettuce, and it has wilted. When you flip the lettuce for the first time, add the lemons onto the grill. Grill the lemons until they are nicely browned with grill marks as well.
6. Remove and plate the lettuce. Add the lemon slices on top.
7. Sprinkle with Parmesan cheese and salt.
8. To serve, squeeze the lemons on top of the lettuce. Slice and eat!

Have you made this recipe?

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)