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© 2016-21 Kenter Canyon Farms

Grilled mini romaine

Grilled mini romaine

Our crunchy mini romaine is a versatile personal sized head of lettuce. Here we offer a grilled version with a pungent garlic vinaigrette. This makes a good accompaniment to a mixed grill.


Serves 6 people

  • 6 Kenter Canyon Farms heads of mini romaine outer leaves removed and cut in half lengthwise
  • 4-6 cloves good garlic
  • ½ cup grated parmesan
  • ½ cup olive oil
  • 5 tablespoons white wine vinegar
  • Sea salt and fresh ground pepper to taste


Prep: 10 min • Cook: 10 min • Ready in: 20 min

Brush the cut halves of mini romaine with olive oil and place over medium coals and grill for 7-10 minutes turning once. Meanwhile make the dressing by crushing the garlic with salt and mixing it up with the oil and vinegar and parmesan. Arrange grilled mini romaine halves on a platter and spoon the sauce over the tops, salt and pepper and serve while still warm.

Recipe from