When I think about lettuce, I usually think of salad. And when I think of salad, I don’t usually think about throwing one of those bad boys on the grill. But it turns out that grilling lettuce is more than just possible—it’s delicious. The smoky aroma and lightly charred taste takes eating lettuce from chore to summertime treat.

Even if you’ve never considered this technique before, you’re only seven steps away from becoming a lettuce grillmaster.

  1. Acquire some heads of romaine lettuce (one per every two people you’re looking to serve) and peel off the outer layer of leaves.

  2. Use a knife to shave off the very bottom of the solid browned base. Then slice the heads down the middle long ways so that the leaves stay connected at the base.

  3. Rinse the lettuce and dry it thoroughly.

  4. Drizzle the heads with olive oil and sprinkle with salt and pepper.

  5. Place the sliced heads cut-side down and grill over medium high heat until the leaves are slightly wilted and charred (about five minutes). It’s up to the chef whether you’d like to flip the heads over halfway through cooking.

  6. Squeeze fresh lemon over the top.

  7. Eat it just like that or dress your grilled salad as you see fit!

Here are 10 recipes to inspire your next green barbecue.

Grilled Romaine Hearts with Caesar Vinaigrette

Dessert Now Dinner Later

If a simple Caesar dressing suits your fancy, this recipe is for you. All you need to do is whisk together six ingredients, then drizzle the mixture over the sliced heads when they come off the grill. Get the recipe.

Grilled Romaine with Tomato and Basil

Vindulge

This recipe is a variation on bruschetta that uses lettuce in place of bread. As with the prior recipe, there’s no cooking required for the topping—just some quick and easy chopping and mixing. Get the recipe.

Grilled Romaine Salad with Corn and Avocado

Floating Kitchen

This dish adds two more summertime veggies into the mix and ties everything together with a miso dressing. Get the recipe.

Grilled Romaine Lettuce with Bacon and Parmesan

Hapa Nom

Here’s one for the bacon lovers! This recipe also features a creamy dressing that uses both lemon juice and lemon zest. Get the recipe.

Grilled Romaine Salad with Bacon and Blue Cheese

The Garlic Diaries

Want to up the bacon factor even more? On top of sprinkling bacon on the finished product, this approach suggests using bacon fat in place of olive oil to baste the lettuce. (But since the dish is mostly leaves, it still counts as healthy, right?) Dress your bacon-grilled lettuce with a balsamic vinaigrette mixed with dried thyme, parsley, oregano, and a touch of Dijon mustard. Get the recipe.

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Floating Kitchen

While your grill is heating up, turn to your oven to roast some tomatoes and chickpeas seasoned with cumin and paprika. Then dress your lettuce with this veggie blend and a tahini-chive dressing. Get the recipe.

Grilled Romaine Hearts with Figs, Pear, and Manchego

Kitchen Sanctuary

You can always count on fruit to take your summertime salad game to a new level. Beyond the fruits and cheeses, this dish is garnished with walnuts and a honey balsamic vinaigrette. Get the recipe.

Grilled Romaine Salad with Cherries, Feta, and Roasted Pine Nuts

Simply Scratch

Move over, sundaes. This medley of unexpected flavors may redefine your image of the “cherry on top!” Get the recipe.

Grilled Romaine Salad with Strawberries and Fennel Vinaigrette

Get Inspired Every Day

Though they don’t get top billing, this recipe also features asparagus and red onion, which you can cook on the grill right beside your lettuce. Get the recipe.

Grilled Romaine Salad with Blueberry, Avocado, and Lemon Tarragon Vinaigrette

Tasty Yummies

Could you imagine anything more summery? Get the recipe.

— Head photo: flickr.

See more articles