Grilled Romaine Lettuce Salad

Grilling lettuce sounds terrible but when the heads are large, as our romaine generally is, the outside leaves become feathery and charred while the center gently steams. This is lettuce on a whole new level.

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1 head romaine
3 eggs
1 C sunflower seeds
1 bunch radish


  1. Heat the grill to high
  2. Cut the romaine in half or into quarters and wash between the leaves to get any dirt away from the stem
  3. Let drip dry cut side down
  4. Place the eggs in a sauce pan and cover by 1" of water
  5. Bring to a boil, remove from the heat, and let cook for 12 minutes
  6. Shock the eggs in cold water 
  7. Peel and roughly chop the eggs
  8. Dress the lettuce with a large glug of olive oil and sprinkle with salt
  9. Grill until the outside leaves are charred and the inside slightly tender when pierced with a knife
  10. Remove the lettuce to a serving platter and drizzle with fresh olive oil and a grind or two of black pepper
  11. Scatter the cooked egg over the top
  12. Garnish with the sunflower seeds and serve