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GRILLED ROMAINE RECIPE

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. 

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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!!