Grilled Hearts of Romaine

Grilled Hearts of Romaine

Serves 2. To serve more, just double or triple as necessary.

Yes, this is grilled, and it’s as fun to make as it is to eat.


  • 1 whole heart of romaine
  • Olive oil
  • Balsamic vinegar
  • 3 – 4 slices ready cooked bacon, crumbled
  • Parmesano Reggiano, grated over top


  1. Heat grill to medium
  2. Slice a thin 1/16 off the core end of the head, just to clean it up.
  3. Cut lengthways down the middle of romaine making two equal halves.
  4. Brush all of each half with olive oil, and place cut side down on grill.
  5. Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
  6. Remove from grill and place cut side up on plate.
  7. Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
  8. Crumble bacon over and top with a light drizzle of olive oil.
  9. Kosher salt and fresh ground pepper to taste.
Watch us make it in Episode 176!