Grilled Romaine Lettuce with Creamy Lemon Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
  • ¼ cup mayonnaise
  • 1 lemon, zested and juiced (2 tablespoons juice)
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • freshly ground black pepper, a few cracks
  • 4 slices of bacon
  • 2 romaine hearts
  • extra virgin olive oil, for brushing
  • shaved parmesan (garnish)
  1. Heat your grill to medium-high if using gas. If using charcoal, build a medium-hot fire. Alternatively, you can heat a cast-iron pan over medium-high heat.
  2. While the grill or cast-iron pan is heating, in a small bowl combine the mayonnaise, lemon zest, lemon juice, garlic, salt, and pepper. Refrigerate until ready to use.
  3. Add the bacon to a cold pan and heat over medium heat. Turning occasionally, cook to your desired crispiness. Once cooled, roughly chop and set aside.
  4. Cut the romaine hearts in half, length-wise and leave the ends intact so each half holds together. Brush the cut side with olive oil. Place the romaine lettuce, cut side down on the grill or cast-iron pan. Cook for 4-5 minutes, turning the halves occasionally (keeping the cut side down), until lightly charred. Remove from the grill and plate cut side up.
  5. Drizzle the grilled lettuce with the creamy lemon dressing, some bacon bits, and shaved parmesan. Serve immediately and enjoy!
Recipe by at