Grilled Romaine Hearts
Last weekend I asked mom to bring a salad to dinner, but she did much better — she brought romaine to grill along with the chicken we were making! I had been seeing recipes for grilled romaine, but hadn’t tried it yet. I wasn’t convinced I thought lettuce was going to have enough flavor to be worth grilling, but boy was I wrong — this was delicious! It reminded me a little of the caramelized brussels sprouts we were making all the time last winter. She kindly shared the recipe. Next time you fire up the grill, you should definitely try this one out.
Grilled Romaine Hearts
Mom and dad have made these on their gas grill as well as our charcoal one, and seemed to think that the charcoal particularly added to the flavor of these.
- Several romaine hearts
- Olive oil
- Chopped walnuts or pecans, toasted (optional, but delicious)
- Cheese, such as pecorino romano or gruyere, in thin slices or grated
Wash and dry the romaine hearts. Slice in half lengthwise, without discarding the core (it will hold them together). Depending on the size, you may want to quarter them. Generously coat the bottom of a glass dish with olive oil. Roll the romaine gently in the olive oil.
Place on a medium to medium-high grill, cut side down, for a couple minutes or until slightly charred. Turn over. If desired, to with toasted walnuts or pecans, then top with cheese. Continue cooking a couple more minutes, until the bottom is charred and the cheese is melted. Serve warm.
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July 28th, 2008 at 3:51 pm
You had me at carmalized brussel sprouts!! My favorite food! Really!
I will so have to try this recipe out!! Welcome to Whisk Wednesdays too! I’ve been away on vacation and we had a lot of new member sjoin! Hello from another Cali Girl!