How To Cook Romaine Lettuce On The Stove

Ridiculously Easy Grilled Romaine Salad

Call me picky but I just don't like romaine lettuce. Something about its crunchiness (I like iceberg even less) and bitter taste just turns me off. I'll use it in a salad if I can hide it among a lot of loose salad greens and spinach, but I just can't eat it on its own. Or at least I couldn't, until I tried it cooked.

Yes, cooked. Grilled, to be specific.

I got this great idea from Ellie Krieger's The Food You Crave; in her recipe, the romaine is cooked on the barbecue grill, but since it's January and I didn't want to wait until summer to give it a try, I decided to see how it would taste grilled on a George Foreman grill. Truth be told, I don't use my new removable plate grill as often as I should, so I've been looking for things to cook on it.

As it turns out, it worked perfectly. Two halves of a romaine heart (the inside core of the head, often sold in packs of three) fit easily into the grill, bases placed at opposite ends. After just a few minutes of grilling, the romaine began to wilt and brown slightly and was done.

Ridiculously Easy Grilled Romaine Salad

I dressed each head simply with white balsamic vinegar and pepper, and added a sprinkling of sunflower seeds to accentuate the nuttiness that grilling brings out. It's a simple preparation that's made a romaine believer out of me. Plus, it's a great way to enjoy a green salad on a cold day when the thought of iceberg just makes you go, "Brrrrr."

Ridiculously Easy Grilled Romaine Salad

Salad doesn't have to be cold! Grill your romaine lettuce and dress it simply with a fat-free vegan dressing and sunflower seeds.

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 2

▢ 1 heart of romaine lettuce (about 170 grams)
▢ 1 teaspoon white balsamic vinegar
▢ 1 teaspoon sunflower seeds
▢ freshly ground black pepper

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Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much–all the leaves need to stay attached.
Heat your George Foreman grill or a stove-top grill pan. Spray it lightly with olive oil, if necessary. (You know your grill–if you think it might stick, give it a quick spray.) Once it's hot, put one romaine half on it, two if they will fit. Close the top of the Foreman grill or press the lettuce down lightly with a spatula if you are using a grill pan. Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then, if you're using a grill pan, turn over and grill for another 2 minutes.
Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.

One or two servings count as zero points on Weight Watchers Freestyle.

Nutrition Facts

Ridiculously Easy Grilled Romaine Salad

Amount Per Serving (1 serving)

Calories 20 Calories from Fat 9

% Daily Value*

Fat 1g 2%

Sodium 6mg 0%

Carbohydrates 2g 1%

Fiber 2g 8%

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Salad, Vegetable

Cuisine Vegan

Keyword cooked romaine, grilled lettuce

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Salad doesn't have to be cold! Heat it up with this ridiculously easy grilled romaine lettuce salad. #Vegan and naturally fat-free and #glutenfree. #wfpbno #wfpb #zeropoints #weightwatchers