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Grilled Romaine Salad Board

  • Author: Marie Bostwick
  • Yield: 6-8 servings 1x


  • 4 head of artisan romaine or romaine hearts
  • 34 tablespoons olive oil
  • Kosher salt
  • Fresh pepper
  • Toppings of your choice (see post for ideas)


  1. Preheat the grill to between 400 and 500 degrees.
  2. Rinse the outer leaves of each romaine head and pat dry with paper towels. Cut each head in half lengthwise, leaving the core (or stem) intact. Brush the cut side and outside of each head generously with olive oil.
  3. Place the prepared romaine head on the preheated grill, cut side down. Use a metal spatula or tongs to press each head down to sear in grill marks. Close the lid of the grill and allow the romaine to cook for about 3-4 minutes.
  4. Flip the lettuces over. Press down again with the spatula, then close the grill and cook for another 3-4 minutes.
  5. Remove the grilled romaine from the grill and arrange on the board, along with the toppings of your choice.