How to Grill Romaine Hearts | Best Grilled Romaine Lettuce Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Season the bacon with coarse black pepper on one side.

Place the seasoned bacon on the upper rack of the Memphis wood fire grill.

Cook the bacon until crispy, about 10 minutes, and place a drip pan underneath to collect bacon drippings.

Remove the crispy bacon from the grill and place it on a paper towel to cool.

Remove the drip pan with bacon fat and set it aside.

To make the homemade Caesar dressing, mix 6 anchovy fillets with 1 clove of garlic and a little sea salt, chopping them together.

Turn the anchovies into a paste using the flat end of the knife and transfer to a bowl.

Add 2 egg yolks, 3/4 teaspoon Dijon mustard, and 2 tablespoons of freshly squeezed lemon juice to the bowl.

Add a little Worcestershire sauce and hot sauce for color and flavor.

Gradually whisk in 2 tablespoons of vegetable oil, then 1/2 cup of olive oil until the dressing is creamy and glossy.

Stir in 3 tablespoons of finely grated Parmesan, and season with pepper, salt, and more lemon juice if needed.

Cut the romaine hearts in half, rinse thoroughly, and pat dry.

Brush the romaine hearts with bacon drippings, or use vegetable or olive oil.

Season the romaine with coarse black pepper and sea salt.

Grill the romaine hearts over direct flame for a couple of minutes until they have a nice char.

Remove the romaine hearts from the grill and drizzle with the homemade Caesar dressing.

Top with the crispy bacon and a generous amount of grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens