- 3 romaine hearts
- Smoked salt (to taste)
- Freshly cracked black pepper (to taste)
- 1/2 cup garlic olive oil
- 1/2 lemon
Heat grill to 400-450 degrees. Place romaine hearts on a baking sheet or dish that has a lip on the edge. I suggest you use three romaine hearts because that is how the packages come at the grocery stores in Ohio. I usually cook for two so when I make these I invite a friend over.
You will want to season one side and then flip over in order to cover romaine in seasonings.
Drizzle 1/4 cup olive oil over first half of romaine hearts. I love to use the garlic flavored olive oil from local stores but any olive oil will work.
Sprinkle smoked salt and freshly cracked pepper over romaine hearts.
Flip the romaine hearts and do the same to the other side.
Once your grill is heated throw the romaine hearts and half of your lemon on the grill. I place the romaine hearts on the top rack of the grill right away so they get tender all the way through.
While these are on the top rack, I have my protein and any other veggies for my salad on the bottom rack.
My favorite is steak, seasoned with your favorite steak seasoning, and some shrimp.
Keep the romaine hearts on for a good 10-15 minutes. If you want to accelerate the process, place the romaine hearts directly over the flame, on the bottom rack.
Once your romaine hearts are done cooking, remove them and your lemon from the grill. Squeeze grilled lemon over cooked romaine hearts. Top with your favorite veggies and protein (see below for ideas).
I normally add balsamic and enjoy but any dressing works!
I love to add a protein to the dish – here are some ideas:
Shrimp and/or steak, Chicken, Salmon/fish
Some veggies I love to add onto my romaine heart salads:
Grilled red onion, Avocado (always!), Tomato