This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.




Grilled Romaine Recipe


I've got this Grilled Romaine on repeat. The recipe was originally included in my three part series for Mother's Day Brunch a few years ago, created by my friend, Kat Randazzo. It's an easy, unexpected vegetable to make for guests. I've often paired it with fish. 

I got into the idea of cooked lettuce the first time I ate the Braised Lettuce at Alimento in Silver Lake. I would have been satisfied if that was my last meal. I ordered it again with my parents and my dad declared it the best thing he'd ever eaten. I did try to recreate it at home, but of course, it didn't measure up. Kat's grilled romaine is easier, and is praise-worthy in its own right. 


Grilled Romaine with Anchovy Vinaigrette, Garlic Bread Crumbs

Serves 8
30 minutes

2 heads Romaine, quartered lengthwise
Extra virgin olive oil
Kosher salt and black pepper

8 each anchovy fillets, packed in salt or oil
3 cloves garlic
Zest and juice of 2 lemons
2 oz Extra virgin olive oil
¼ tsp red pepper flakes
Kosher salt and pepper, to taste

1 cup bread crumbs
2 T butter
2 cloves garlic
2 T parsley, chopped
Kosher salt and pepper, to taste

Preheat the grill or grill pan over medium-high heat.

For the vinaigrette:

  • Blot the anchovies with a paper towel and finely chop.
  • Add the anchovies to a small mixing bowl.
  • Using a microplane, grate the garlic cloves over the anchovies.
  • Add the lemon zest and juice, as well as the red pepper flakes.
  • Drizzle in the olive oil until you have a thick slurry.
  • Taste, then add salt and pepper as necessary.

For the bread crumbs:

  • Heat a saute pan over medium heat.
  • Add the butter and melt completely.
  • Add the breadcrumbs, grate the garlic with the microplane directly into the pan. Season with salt and pepper.
  • Stir well with a rubber spatula to coat. Cook until golden brown.
  • Remove from the heat and stir in the chopped parsley.

For the romaine:

  • Drizzle the romaine with olive oil, salt and pepper.
  • Place each quarter on the hot grill. Once it has grill marks and the lettuce begins to wilt, flip over and cook for 30 seconds more.
  • Remove from the grill and place in a large mixing bowl.


To assemble:

  • Pour the vinaigrette over the grilled romaine and toss with your hands to coat. Be careful not to break up the sections.
  • Place on a serving platter and garnish with the breadcrumbs.
  • Serve and enjoy!!