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  • 4 heads romaine lettuce
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 4 slices turkey bacon
  • 4 tablespoons freshly grated Parmesan cheese or crumbles blue cheese


  1. Preheat grill to medium-high heat (375F).
  2. Season romaine leaves with salt and pepper; drizzle with olive oil.
  3. Grill romaine heads over medium-high heat 2 minutes on each side or until wilted. Cut off bottom ends and serve with crumbled bacon and cheese, if desired.
Note: This is also fabulous if you omit the bacon and just serve with shaved Parmesan. Use 1 tablespoon olive oil on each romaine head.
Recipe by Alison Lewis

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The recipe was originally published as Grilled Romaine with Blue Cheese and Bacon on

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