Grilled Hearts of Romaine Recipe

Hearts of romaine: The tender inner leaves of romaine lettuce, perfect for grilling.

Olive oil: Adds a rich, fruity flavor and helps to char the lettuce.

Salt: Enhances the natural flavors of the ingredients.

Freshly ground black pepper: Adds a touch of heat and complexity.

Freshly squeezed lemon juice: Provides a bright, tangy finish to the dish.

When grilling hearts of romaine, ensure you preheat the grill to medium-high heat to achieve the perfect char. Brushing the cut sides with olive oil not only prevents sticking but also enhances the flavor. For an extra layer of taste, consider adding a sprinkle of Parmesan cheese or a dash of balsamic vinegar right after drizzling with lemon juice. This will elevate the dish and add a delightful complexity.

• hearts of romaine - Substitute with butter lettuce: Butter lettuce has a similar texture and can hold up well to grilling.

• hearts of romaine - Substitute with radicchio: Radicchio offers a slightly bitter flavor that can add a unique twist to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and texture.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer less heat.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and a different texture.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity with a slightly different citrus flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy flavor that can complement the grilled greens.

• Allow the grilled hearts of romaine to cool completely before storing. This prevents condensation, which can make the lettuce soggy.
• Wrap each half tightly in plastic wrap or place them in an airtight container. This helps to maintain their freshness and prevent them from absorbing other odors in the refrigerator.
• Store the wrapped or containerized grilled romaine in the refrigerator. They will keep well for up to 2 days. Beyond this, the texture may begin to degrade.
• For longer storage, consider freezing. Place the cooled grilled romaine on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the grilled romaine to a freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to use, thaw the grilled romaine in the refrigerator overnight. Note that the texture may be softer after freezing, but the flavor will remain intact.
• To refresh the texture, consider reheating briefly on the grill or in a hot skillet for a minute or two before serving.

• Preheat your oven to 350°F (175°C). Place the grilled hearts of romaine on a baking sheet and cover them with aluminum foil. Heat for about 5-7 minutes until warmed through.
• Use a stovetop grill pan over medium heat. Lightly brush the pan with olive oil and place the romaine hearts cut side down. Heat for 2-3 minutes, flipping halfway through to ensure even reheating.
• For a quick microwave option, place the grilled romaine hearts on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, checking halfway through.
• If you have an air fryer, preheat it to 350°F (175°C). Place the romaine hearts in the basket and heat for about 3-4 minutes, shaking the basket halfway through to ensure even reheating.
• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the romaine hearts cut side down. Heat for 2-3 minutes, turning occasionally to warm through evenly.

• Grill: The primary cooking equipment used to char and cook the romaine hearts.

• Tongs: Essential for handling and flipping the romaine hearts on the grill without burning your hands.

• Basting brush: Used to brush olive oil onto the cut sides of the romaine hearts.

• Cutting board: Provides a stable surface to halve the romaine hearts lengthwise.

• Chef's knife: Necessary for cutting the romaine hearts in half.

• Small bowl: Used to mix the olive oil, salt, and pepper before brushing onto the romaine hearts.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, pepper, and lemon juice.

• Lemon squeezer: Helps extract freshly squeezed lemon juice efficiently.

• Serving platter: A dish to present the grilled hearts of romaine once they are ready.

Preheat the grill: Start preheating your grill while you prepare the romaine hearts to save time.

Prep ingredients ahead: Wash and halve the romaine hearts in advance, and have your olive oil, salt, and pepper ready to go.

Use a brush: Using a brush to apply the olive oil ensures even coverage and speeds up the process.

Quick seasoning: Mix the salt and pepper together in a small bowl beforehand for quick and even seasoning.

Lemon juice ready: Have your lemon juice freshly squeezed and ready to drizzle right after grilling.