Jewish Federation of Cleveland

Grilled Balsamic Baby Romaine Lettuce

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4 Romaine hearts or baby romaine lettuce heads, 2 outer leaf layers removed and bottom end trimmed, if necessary
ΒΌ c. balsamic vinegar
1 small clove garlic, crushed
2 tbsp. olive oil
salt and ground black pepper to taste


  1. Preheat grill to burn off burn off charred remains, if needed. Brush grates well and lower heat to medium (about 400).
  2. Cut lettuce in half, lengthwise and rinse well, especially in between outermost layers.
  3. Place lettuce cut side down and allow to drain on paper towels while you make the marinade.
  4. Whisk together marinade ingredients.
  5. Pour or brush on both sides of lettuce heads.
  6. Let sit for about 15 minutes.
  7. Place cut side down on grill and turn every 3-4 minutes until desired level of doneness is reached.