I've seen a lot of recipes for grilled romaine. I am a huge romaine lettuce fan, so I figured it was worth trying. Although I definitely ate it all, I was not a huge fan of this and probably won't be making it again. The grill makes the lettuce a little too wilty and soft for my liking. My lettuce has to be nice and crunchy.
1 heart of romaine lettuce
1 teaspoon balsamic vinegar
1/2 tbsp olive oil
Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much–all the leaves need to stay attached.
1/2 tbsp olive oil
Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much–all the leaves need to stay attached.
Place on a heated grill (medium heat) and cook for about 3 minutes on each side.
Remove from grill and sprinkle with oil and vinegar. Season with salt and pepper to taste.
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