When I think about lettuce, I usually think of salad. And when I think of salad, I don’t usually think about throwing one of those bad boys on the grill. But it turns out that grilling lettuce is more than just possible—it’s delicious. The smoky aroma and lightly charred taste takes eating lettuce from chore to summertime treat.
Even if you’ve never considered this technique before, you’re only seven steps away from becoming a lettuce grillmaster.
Acquire some heads of romaine lettuce (one per every two people you’re looking to serve) and peel off the outer layer of leaves.
Use a knife to shave off the very bottom of the solid browned base. Then slice the heads down the middle long ways so that the leaves stay connected at the base.
Rinse the lettuce and dry it thoroughly.
Drizzle the heads with olive oil and sprinkle with salt and pepper.
Place the sliced heads cut-side down and grill over medium high heat until the leaves are slightly wilted and charred (about five minutes). It’s up to the chef whether you’d like to flip the heads over halfway through cooking.
Squeeze fresh lemon over the top.
Eat it just like that or dress your grilled salad as you see fit!
Here are 10 recipes to inspire your next green barbecue.
Dessert Now Dinner Later
If a simple Caesar dressing suits your fancy, this recipe is for you. All you need to do is whisk together six ingredients, then drizzle the mixture over the sliced heads when they come off the grill. Get the recipe.
This recipe is a variation on bruschetta that uses lettuce in place of bread. As with the prior recipe, there’s no cooking required for the topping—just some quick and easy chopping and mixing. Get the recipe.
This dish adds two more summertime veggies into the mix and ties…