Grilled Romaine

Total Time:
2 hr 7 min
Prep:
5 min
Inactive:
2 hr
Cook:
2 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup red wine vinegar
  • 2 hearts of romaine, rinsed and patted dry
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 1 cup finely grated Parmesan
  • Vegetable spray, for pan
Directions

Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.

Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.


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3.7 32
I've been meaning to try this and after reading the reviews here I think I will try to grill the lettuce with just olive oil. Then add the cheese and throw it under to broiler for a few minutes to brown the cheese a little. Thanks for all the helpful reviews. See if it works out :-) item not reviewed by moderator and published
Alton, I love you and I've never had anything but good results with your recipes, but this one was a total flop. item not reviewed by moderator and published
Delicious and quick. Great combination of flavors. I picked mine up and ate it like a hotdog. The cheese stuck to the pan so I scraped it off and put on the grilled lettuce. Not a big deal. Also didn't want to wait for vinegar to freeze so I sprinkled liquid vinegar. It's easy to see more toppings on grilled Romaine as well. item not reviewed by moderator and published
I found this great. It was easy and everything came together very nice. item not reviewed by moderator and published
I made mine slightly different from the recipe. I brushed the romaine with oil, pressed the cheese onto it, then dabbed a little extra oil on the cheese. It turned out great! A little cheese stuck to the pan, but I think that is to be expected. I waited to add my shaved red wine vinegar till we were at the table and ready to dig in. I added a little of it at a time. It may seem like a lot of work, but adding the vinegar a little at a time makes the experience amazing. We served it with honey-dijon salmon and the pairing was terrific. item not reviewed by moderator and published
I love Alton and think he is the best tv personality out there. I made this after reading the reviews. The cheese stuck ok (more in the pan then on the lettuce). My main issue was that the frozen vinegar melted pretty much right away when I put it on the lettuce. I froze it for over 4 hours (2 was recommended) and by the time I served it, it was a liquid. Did anyone else have this issue? item not reviewed by moderator and published
This recipe is a wonderful harmony of different flavors, textures, and temperatures. Like many others I had issues with the cheese sticking to the pan more than the lettuce, so it ended up tasting better than it looked. Next time I'm going to try torching it like a creme brulee. Scraping the frozen vinegar with a fork is for the birds. I put it in a freezer bag and whacked it with a meat tenderizer. Two hits and it was snow! item not reviewed by moderator and published
First, the cheese stuck more on the pan that the Romaine when pressing. Had to shove it in the crevases. Then all cheese fell off and burned to grill even on low. i had a burned no flavored lettuce with a freezer that smells of vinegar now!!! item not reviewed by moderator and published
Loved this one. Had a little problem with the cheese sticking to the pan. Will try more no-stick spray next tiime. item not reviewed by moderator and published
What an easy, different and great tasting salad. It's now one of my favorites. item not reviewed by moderator and published
I oiled the Romaine and covered the cut side (up) with the cheese and packed it into the crevices. Very little cheese stuck to the pan. Nice change from a regular salad. item not reviewed by moderator and published
I love just about every Alton recipe that I have tried but this one turned out awful, it was so bad I couldn't even finish it. item not reviewed by moderator and published
this easy recipe is a crowd pleaser at our dinner parties. Presentation is spectacular item not reviewed by moderator and published
This looked super good on the show and alton made me crave it for days. When I finally got all the stuff and created a good dinner it turned out to be harder then i thought. The cheese does not stick to the romaine and then it all fell out on the griddle. I think I got one to come out decently and I still wasnt sure about the flavor. The idea was good but i guess you have to be a pro chef. This wasn't my favorite but alton brown still is item not reviewed by moderator and published
This looked so good on TV-had to try it-it was great! Had to make a few changes as in most new recipes-but this was great. I must say the other comments gave me some ideas. Thanks for the ideas/recipe and I will continue to watch and try new recipes... item not reviewed by moderator and published
I enjoyed this because it is a very tasty, light and easy summer side salad. It was a topic of conversation with my guests, all of which thought of things to add to make it a light dinner in itself. item not reviewed by moderator and published
I had a hard time getting it to work and the vinigar was too strong for me I guess I need more practice item not reviewed by moderator and published
i found this recipe a little tricky - the parmesean wouldn't stick to the lettuce item not reviewed by moderator and published
Alton made this look really easy on TV but when I tried to make it I just didn't get it right. The cheese ended up stuck to the pan and I ended up frustrated. My husband said who cares about presentation and that it was good, but I thought it was just okay. item not reviewed by moderator and published
I made these for my husband and mother. They really liked it. Its cool yet, you taste the grilled cheese then, you taste the vinegar. Very lowfat and diet friendly. Thanks Alton! item not reviewed by moderator and published
This was a great recipe! It tasted delicious and was fun and easy to make. it makes a gorgeous platter, too! I suggested rather than grilling, put the romaine in the oven for a couple minutes, and if you get big romaine hearts, quarter them instead. item not reviewed by moderator and published
I had read other comments and worried a bit about the cheese sticking to the pan because all I had was grated parmesan. I ended up putting it under the broiler for just a few minutes instead of putting it in a frying pan. The lettuce got a little warm, but it was still a great change from everyday salad. It will now be one of our regulars item not reviewed by moderator and published
I brushed the lettuce with oil and sprinkled with kosher salt and fresh ground pepper, grilled it and then grated parmesan over it after removing from the heat. Have tried w/o the vinegar and loved it that way too. item not reviewed by moderator and published
my family loved this recipe. i brushed the lettuce with garlic olive oil and tried to get as much of the cheese on that i could. i didn't completely freeze the wine vinegar. i made it to the consistency a little more frozen then a slushy. next time i may try to freeze balsamic vinegar instead of the wine vinegar. great job alton. item not reviewed by moderator and published
I have made this numerous times after seeing it on the show and have never had a problem getting the cheese to stick to the lettuce or getting too clumpy or chewy, but I don't use an great deal of cheese... maybe that's the problem some of the reviewers are having? I do agree with the user who suggests using a square or rectangular container to freeze the vinegar in, that definitely helps. I make this all the time and love it, light and zesty, it makes a great on-the-go snack (just make sure you have a few paper towels under it so the melting vinegar doesnt drip all over you) item not reviewed by moderator and published
Easy and good. item not reviewed by moderator and published
this dish looked so yummy on tv i had to try it so when i did i did everything that he did but i couldnt get the cheese to stick to the lettus and stay on and then when i ate it is was good but my lettus got to mushy this looked easy and deliciouse but i dont think i would ever try making it again... item not reviewed by moderator and published
Besides making the house smell fantastic, we love this recipe! Its easy and yummy! *TIPS: Please remember to use a very good non-stick skillet or it will be a mess and don't get too much oil on the lettuce! This has become a regular on our table! Thanks Alton! item not reviewed by moderator and published
The key is to make sure the romaine is totally dry. And for heavan sake don't use grated parm. That is all I had at the time and it turned out awful. I tried it again with asiago and it was much better. I liked it enough to try it one more time but if that isn't outstanding I will probably never do it again. item not reviewed by moderator and published
this is really easy and I was surprised that the lettuce didnt wilt. The cheese is really important so make sure you have enough. pack extra on, you will be glad you did. I didnt have the vinegar ready so I just ate it without. will try with vinegar next time. item not reviewed by moderator and published
I did this in my electric skillet and it came out very well -- and it was delicious and nutritious -- and quick! Something I could enjoy almost every day. A few things were important: I had to make sure the lettuce was completely dry. Even then, after I pushed the lettuce into the cheese, I turned the halves over and pushed more cheese into the lettuce. A very quick flip into the hot skillet, and then I used a long spatula to turn the cooked lettuce over, so the cheese would stay where it belonged. And I learned not to freeze the vinegar in a round bowl because scraping just spun the frozen disk in circles. A square or rectangular dish is imperative. But after that, YUM. item not reviewed by moderator and published
After many attempts the cheese does not stick to the Romaine upon searing. If anyone attempts this dont get your hopes up. item not reviewed by moderator and published

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