When fire turns lettuce into the most unexpected star of the table.

THE STORY BEHIND THIS RECIPE

Most people think of romaine lettuce as something that belongs in a cold salad.

Give it just a few minutes over a hot grill and everything changes.

The outer leaves become lightly charred, carrying a gentle smokiness, while the centre stays crisp, juicy and wonderfully fresh.

It is one of those recipes that surprises almost everyone the first time they try it.

Simple enough to serve on its own.

Elegant enough to accompany almost anything coming off the grill.

Grilled fish.

Seafood.

Steaks.

Roast chicken.

Or simply warm sourdough bread and a glass of good wine on a summer evening.

Sometimes the most memorable dishes are built from only a handful of ingredients.

Excellent olive oil.

A wedge of Parmesan.

Fresh lemon.

And the quiet confidence of cooking over fire.

INGREDIENTS

For the lettuce

• 2 romaine hearts
• 2 tbsp extra virgin olive oil

To finish

• Parmesan shavings
• 1 grilled lemon
• 1 tbsp capers
• a handful of fresh flat-leaf parsley
• flaky sea salt
• freshly ground black pepper
• a drizzle of extra virgin olive oil

METHOD

Cut each romaine heart lengthwise.

Leave the core intact so the leaves stay together during grilling.

Brush the cut side lightly with olive oil.

Preheat your grill to 250–300°C (480–570°F).

Place the lettuce cut side down directly onto the grill.

Cook for approximately 2–3 minutes, until distinct grill marks appear.

Turn the lettuce over for only 20–30 seconds.

At the same time, grill the lemon halves.

They don’t need to burn.

A light caramelisation is all you’re looking for.

FINISHING

Transfer the grilled romaine onto a serving platter.

Squeeze over the juice from the grilled lemon.

Scatter generously with Parmesan shavings.

Add the capers.

Season with freshly ground black pepper, flaky sea salt and a final drizzle of excellent extra virgin olive oil.

Finish with chopped fresh parsley.

Serve immediately.

The contrast between the warm grilled leaves and the cool, crisp centre is what makes this dish so enjoyable.

SERVING NOTES

Grilled romaine hearts work beautifully as a light starter, an elegant side dish or even a simple lunch.

They pair especially well with:

• grilled seafood
• fish
• roast chicken
• beef steaks
• grilled cheese
• toasted sourdough bread

If you enjoy a little extra texture, sprinkle over a handful of toasted pine nuts or finish with a little finely grated lemon zest.

Nothing more is needed.

The beauty of this recipe lies in its simplicity.

WINE PAIRING (TGCC)

Slovakia 🇸🇰

• Sauvignon Blanc
• Rhine Riesling
• Grüner Veltliner

Fresh acidity and minerality beautifully complement the lemon, Parmesan and gentle smokiness from the grill.

International

Dry Chenin Blanc.

Vermentino.

Albariño.

Any elegant white wine with vibrant acidity and a clean mineral finish will work beautifully.

RECIPE DETAILS

Difficulty: Very Easy

Preparation: 10 minutes

Grilling: 3 minutes

Serves: 2–4

Season: Spring • Summer • Early Autumn

Style: Grilled Vegetables

TGCC Category: Sides & Salads