Brandon Rodgers

James Beard nominated Best Chef of California

Grilled Romaine Heart Lettuce

Brandt Beef Recipe Collection


  • 2 Romaine Heart Head – washed, outer leaves removed, split in half
  • Extra Virgin Olive Oil
  • Kosher salt
  • Black Pepper (fresh milled)
  • 1 ea. Lemon – cut in half
  • Parsley (chopped)
  • Chives (cut in 1" pieces)
  • Maldon sea salt


  • Drizzle both sides of lettuce with olive oil and season lightly with salt and pepper.
  • Grill over embers at about 500-600°F for about 30 seconds – 1 minute on both sides.
  • Take off the grill and squeeze lemon juice over the top.
  • Sprinkle with parsley, chives and a small amount of Maldon Sea Salt.


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