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Romaine Lettuce

otisdogotisdog Posts: 187
edited 6:56PM in EggHead Forum
I never heard of grilled lettece before this forum. I'm going to try it tonight to what its all about. Any suggestions?

Seasoning/ cheese/ cook time/ temp?



  • Richard FlRichard Fl Posts: 8,238
    There are some nice pictures of this dish around somewhere?

    Salad, Romaine, Grilled

    A perfect appetizer for anything off the Big Green Egg.

    2 Romaine Hearts
    Olive oil
    Parmesian Cheese
    Salt & Pepper

    ********Preparation Directions*********
    1 Cut the Romaine Hearts down the middle. Pull off any loose external leaves. You want a small tight bunch. Brush with olive oil. Sprinkle with fresh parmesian cheese. Push some cheese into the folds of the leaves. Sprinkle with salt and pepper and whatever spices you like. Put into the fridge to keep these nice and cold. Take out at the last minute.
    ********Cooking Directions********
    1 After grilling your meat, steak, etc., crank up the heat and flames in your Green Egg. Put the Romaine Hearts face up on the grill for 2 minutes, then flip over for a few minutes. It will make your grill a bit messy, so leave the heat up to burn off that cheese.
    2 Serve immediately. I dont add any extra dressing, but a bit of Italian or Remolaude dressing is nice. Enjoy!

    Recipe Type

    Recipe Source
    Author: Patrick Weldon

    Source: BGE Forum, Patrick Weldon, 2006/02/12
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Season with Italian Dressing and Romono cheese
    Grill cut side down
    Then the other side
    Grilled Romain

  • "romaine lettuce" ...."thats not food, thats what food eats!!"
  • Egg-N-TinoEgg-N-Tino Posts: 157
    I am with Mad Max on this one.

    "Lettuce - The other , other side" :woohoo:
  • otisdogotisdog Posts: 187
    Thanks for the help guys. I'm going to try it tonight. Thanks for the correction max. I’m so dependent on spell check it’s a joke.

    Ross, I checked out your pic of the ham after I got home the other day. It looks great. Gonna try that soon.
  • Ross in VenturaRoss in Ventura Posts: 7,233
    I'm sure it will work out Otis

  • JBJB Posts: 510
    That's exactly how I do it, except I use a creamy Caesar dressing. Like you, I had never even heard of it before, nor did it sound like anything I would want to try. Have done it several times since that first time, I bet you'll love it.
  • MeatMeat Posts: 233
    I like to freeze some red wine vinegar in a bowl ahead of time. After the romaine comes off the egg, top with fresh grated parmesan cheese, then scrape the frozen vinegar with a fork and sprinkle the shavings on the cheese. Got to eat it right away though, so the vinegar doesn't melt. We just pick it up and eat it rather than cut it up. The combination of the hot lettuce, melting cheese, and cold tangy vinegar work great together. Haven't had one complaint yet. FG
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