The firm, crunchy leaves of romaine lettuce can take some heat - and
a brief bit of time on the grill gives them tempting charred edges and
wilts them ever-so-slightly in a wonderful way, adding additional texture.
Heat your grill to high heat. You can split large heads of romaine in half
lengthwise, if you like.
Brush the head(s) of romaine lettuce with olive oil and sprinkle with salt.
Place on the hot grill just until the edges of the leaves start to char,
turn and char on the other side and remove from grill.
This should all take about 2 or 3 minutes on each side.
There are two great ways to serve grilled romaine:
First, serve whole small heads or larger heads cut lengthwise as-is,
drizzled with a bit more olive oil,lemon juice and a sprinkle of salt,
as well as freshly ground black pepper and/or some gratings of
Parmesan, Manchego, or other hard cheese.
Second, chop the grilled romaine lettuce into bite-size pieces and
toss with your favorite salad dressing.
Links in this article:
- http://localfoods.about.com/od/saladdressings/Salad_Dressings_Vinaigrettes.htm
- http://localfoods.about.com/od/tossedsalads/r/Grilled-Romaine-Summer-Salad.htm
