Grilled Romaine Lettuce
Grilled lettuce is delicious, and can be served with a variety of dressings. Make it as an appetizer or a light salad accompaniment to a dinner. The brightness of lemon juice and the saltiness of parmesan on the grilled leaves make for satisfying flavours. This simple version, adapted from Live, Eat, Learn, takes only moments to make.
More tasty sides or appetizers:: Mango Slaw with Cashews & Mint, Caprese Salad.
Ingredients
2 romaine hearts
2 tablespoons (30 ml) olive oil
1/2 cup (90 g.) shredded parmesan cheese (optional)
Dressing
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lemon juice or red/white wine vinegar
1 teaspoon (5 ml) dijon mustard
2 cloves garlic, minced
Pinch each salt and pepper
Method
Whisk together all dressing ingredients - lemon juice, olive oil, dijon mustard, minced garlic, salt and pepper - and set aside.
Grate or slice parmesan cheese. Set aside.
Cut the romaine hearts in half lengthwise. Brush all sides with olive oil.
Preheat a grill to medium-high. Place romaine cut side down on the grill and cook for 3 to 5 minutes, or until charred in spots. Flip and cook for 1 more minute.
Serve romaine hearts whole or chopped into large pieces for a salad, topping with the dressing and parmesan, if using.
Grilled lettuce is delicious, and can be served with a variety of dressings. Make it as an appetizer or a light salad accompaniment to a dinner. The brightness of lemon juice and the saltiness of parmesan on the grilled leaves make for satisfying flavours. This simple version, adapted from Live, Eat, Learn, takes only moments to make.
More tasty sides or appetizers:: Mango Slaw with Cashews & Mint, Caprese Salad.
Ingredients
2 romaine hearts
2 tablespoons (30 ml) olive oil
1/2 cup (90 g.) shredded parmesan cheese (optional)
Dressing
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lemon juice or red/white wine vinegar
1 teaspoon (5 ml) dijon mustard
2 cloves garlic, minced
Pinch each salt and pepper
Method
Whisk together all dressing ingredients - lemon juice, olive oil, dijon mustard, minced garlic, salt and pepper - and set aside.
Grate or slice parmesan cheese. Set aside.
Cut the romaine hearts in half lengthwise. Brush all sides with olive oil.
Preheat a grill to medium-high. Place romaine cut side down on the grill and cook for 3 to 5 minutes, or until charred in spots. Flip and cook for 1 more minute.
Serve romaine hearts whole or chopped into large pieces for a salad, topping with the dressing and parmesan, if using.