Sam's Grilled Hearts of Romaine

Total Time
Prep 5 mins
Cook 5 mins

Another recipe from Sam, The Cooking Guy. Quick, Easy, "Down & Dirty".

Ingredients Nutrition


  1. Heat grill to medium.
  2. Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
  3. Cut lengthways down the middle of romaine making two equal halves.
  4. Brush all of each half with olive oil, and place cut side down on grill.
  5. Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
  6. Remove from grill and place cut side up on plate.
  7. Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
  8. Crumble bacon over and top with a light drizzle of olive oil.
  9. Kosher salt and fresh ground pepper to taste.
  10. Double or triple as needed for more servings.
  11. See Sam make this recipe with his new "Special Angel" at Click on "video" at the bottom of his home page.


Most Helpful

My husband and I enjoyed this very much! You know, sometimes you just get tired of salad, but you need a vegetable. . . you don't want to stand over the stove or turn on the oven. . . this was a delightful change, and something I'll do frequently. Thank you!

KrisLady September 06, 2008

Alton Brown has a similar recipe. I like it but it was just a bit too, what? frou-frou (?) for DH and PDG (perennial dinner guest.) I'm not sure what that says about Sam and Alton. Or what it says about my taste-testers! Better not go there. For a change, try a little Italian dressing and crumbled roquefort cheese instead of olive oil, balsamic and Parmesan. They liked that better. I used my AllClad grill pan; this probably has a better flavor over a real grill. It's neat to pick it up and munch it out-of-hand. Would be good for cookouts. Thank you, Merry Sunshine.... from Janet.

Jezski August 13, 2006

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