Grilled Romaine Hearts with Lemon, Turmeric Vinaigrette

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2


  • 2 hearts of Romaine lettuce
  • 2 Tbsp melted coconut oil or extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp turmeric powder
  • ½ tsp Dijon mustard
  • ¼ tsp freshly ground black pepper
  • salt to taste

Topping options

  • Coconut bacon hemp hearts, toasted pumpkin seeds


Make the dressing

  • Squeeze the lemon juice into a bowl, and add the Dijon mustard and turmeric powder. Using a whisk or fork, mix ingredients together until well combined.
  • Rinse the heads of lettuce under cold water.
  • Now place the Romaine heads on a cutting board and pat dry with a paper towel.
  • Then cut the heads of Romaine in half lengthwise.
  • Drizzle the olive oil over the half heads of lettuce.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 3-4 minutes.
  • Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with lemon/turmeric dressing, and sprinkle with topping of your choice.
  • Serve immediately.


Grilling takes only a couple of minutes so keep checking the underside. Look for the lettuce to blacken a bit. A nice char is the desired result without having the lettuce wilt too much under the heat.