Grilled Romaine Hearts



  1. Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the
    browned part of the root end, leaving the root end intact so that the lettuce head stays together.
  2. Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
  3. Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
    Serve immediately. You can either serve the hearts whole with a grilled Sirloin Steak or chop them and toss them for a salad.

Don't Miss a Thing!

Weekly Specials,
Fun Events & Recipes

Location map