Mountain Chic

Reflections and observations on culture, food, style and travel


I’m a big fan of salad.  I throw together some sort of lettuce/kale/spinach combo nearly every night with our dinner, and I’m always responsible for the salad when we get together with friends.  But I hadn’t attempted to grill my romaine until less than a week ago.  And oh man – was it delicious. 


I don’t know why it took me so long to try this. I guess I thought it would be more difficult than it is? Which tells you how ridiculous I am, because this salad seriously couldn’t be easier. And it takes literally 5 minutes on the heat, so you just throw it on while whatever protein you have going finishes cooking.

Processed with VSCOcam with g2 preset

You get yourself a head of romaine (I’m using two heads of romaine, because the last time I made this my husband complained there wasn’t enough of it.  Here you’ll see the four halves.).  You’ll also need olive oil, spices or herbs, grated Parmesan or Romano, and fresh lemon.  Wine and Pellegrino are optional, but I highly recommend them, especially when you’re simultaneously entertaining your 3-year-old son.  Carefully rinse the romaine, but keep the head intact.  Gently pat dry and cut off the wilty tops, then slice the head of romaine lengthwise.


Next, pour some olive oil in a small bowl, sprinkle in some spices, and whisk together.  I use McCormick’s Grill Mates Spicy Montreal Steak Seasoning, because I’m classy like that and I like things hot.  I suppose you could use some fresh herbs…


Now, drizzle or brush the oil mixture all over the lettuce, doing your very best to get the oil in all the nooks and crannies of the lettuce.


Using tongs, set the romaine half on the hot grill, cut side down, for about 2-3 minutes.

When it’s time to flip, carry some grated Parmesan or Romano cheese to the grill with you. Turn over your romaine halves so the cooked, cut side is up. Sprinkle on cheese to your liking. Then close the grill to melt the cheese and brown the other side of your lettuce for about 2 minutes more.


Carefully remove your romaine from the grill using tongs. With the cut/cheesy side up, squeeze fresh lemon over the lettuce.


Voila! A perfect weeknight accompaniment to Korean chicken, corn on the cob with chili powder, and a delicious glass of Côtes du Rhône.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: