Dry thoroughly after washing
Use firm small romaine hearts. Remove damaged outer leaves, wash carefully and drain water from between the layers before halving lengthwise. Retain the core that holds each half together. Wet lettuce steams on the grate and quickly loses structure. Brush only a thin film of oil over the cut faces; oil trapped between leaves drips unnecessarily. Keep dressing separate until serving so the leaves do not wilt before they even reach the grill.
The recipe
Serves 4
Ingredients
- 4 small romaine hearts
- 2 tbsp olive oil, divided
- 1 tbsp lemon juice
- 1 tsp mustard
- ¼ tsp fine salt
- ¼ tsp black pepper
- ¼ cup / 30 g finely grated hard cheese
- ⅓ cup / 30 g toasted coarse breadcrumbs
Method
- Trim, wash and fully dry romaine. Halve lengthwise with the core intact. Brush cut faces with one tablespoon oil. Whisk remaining oil with lemon juice, mustard, salt and pepper.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Place cut-side down on a clean, well-preheated grate and grill directly for roughly 60–90 seconds. Do not cook for a long time under a closed lid. The upper side does not need grilling for this recipe.
- Lift onto plates with a broad spatula and immediately add dressing, cheese and crumbs. Grill only as many halves as will be eaten straight away; stored grilled lettuce loses the intended contrast between warm and crisp.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
