Grilling lettuce sounds… wrong, right? I used to think so too. Until I tried it. Something magical happens when romaine hits the grill. The heat draws out its sweetness, gives the leaves a smoky, charred edge, and turns it from salad furniture into the main act.
And now—just as local markets burst into bloom with fresh heads of romaine—is the perfect moment to try it.
This year, we’re heading to the Dexter Farmers Market for our lettuce. Our own seeds didn’t germinate well, and sometimes that’s how it goes in the garden. You do your best, you plant with hope, and nature has her own ideas. We just got our tomatoes and peppers in yesterday—late May! Everything’s been a little behind because of our cooler-than-usual spring.
But even when something flops (like our lettuce), something else thrives.
This year, we added a three-foot wide section to our existing garden so we could devote the full 73-foot stretch along the south side entirely to peas and beans—every year. Right now, our English peas are already up and looking stunning against the new fence. We love them that much. There’s just nothing like the flavor of a freshly shelled pea—sweet, grassy, almost a delicacy. A far cry from frozen peas.
If you can get your hands on fresh peas, grab them for this salad. They make the grilled romaine sing. A little olive oil, a touch of acid, maybe a scatter of herbs, and you’ve got something that tastes wildly more sophisticated than it should. And if you’re like us, you’ll find yourself wondering why you haven’t grilled lettuce before.
Sometimes the best meals come from moments like these—a gap in the garden, a stroke of luck at the market, a surprise at the grill.
Grilled Romaine and Radicchio Salad
Equipment
- 1 Grill preheated
- 1 Tongs for turning lettuce
- 1 Large bowl for marinating radicchio
- 1 Brush for oiling lettuce
- 1 Knife and cutting board for prep
Ingredients
- 2 heads romaine lettuce halved and washed
- 2 heads radicchio lettuce halved and washed
- 1 red onion sliced
- 2 cups blanched fresh peas or use frozen
- vegan feta or blue cheese or shaved vegan parmesan, optional
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 3 cloves garlic minced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon sage leaves finely chopped
- 1 teaspoon thyme leaves finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup soy milk
- 2 teaspoon lemon juice or apple cider vinegar
- 2 tablespoon vegan sour cream
- 2 tablespoon vegan mayonnaise
- 1 teaspoon minced garlic
- 2 teaspoon minced red onion
- 2 teaspoon minced parsley
- 1 tablespoon lime juice
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- In a large bowl, mix olive oil, balsamic vinegar, garlic, rosemary, sage, thyme, salt, and pepper. Add radicchio halves and toss to coat. Let marinate at room temp for at least 1 hour.
- Add lemon juice to soy milk and let curdle for 5 minutes. Add remaining dressing ingredients and mix well. Chill.
- Preheat the grill. Halve and wash romaine. Brush with olive oil and season with salt and pepper.
- Place radicchio and romaine cut side down on grill. Cook, turning occasionally, until browned and edges are crisp, 10–15 minutes.
- Chop grilled radicchio. Place romaine halves on plates and top with radicchio, peas, red onion, and vegan cheese if using. Drizzle with dressing.
Notes
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