Celebrating Chef George's 24th Anniversary on PBS
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Try a new spin on an ol' salad recipe of mine. A great way to impress your guests or just enjoy for a quick mid-week fix. This was one of those recipes I did for my PBS grilling shows that made people scratch their head years ago. I was grilling lettuce before grilling lettuce was considered cool. Here's the how-to on grilling-up a delicious appetizer or side. And, it only takes a few minutes! Top with this dressing.
Makes four servings
chefgeorgehirsch.com | Adapted from Adventures in Grilling, 1996
2 heads of hearts of romaine lettuce, split in half & washed
4 Tablespoons extra-virgin olive oil
6 cloves caramelized garlic
A pinch of sea salt
1 Tablespoon balsamic vinegar
1 Tablespoon fresh Italian parsley, rough chopped
Freshly ground black pepper, to taste
Shaved Parmesan cheese
Pre heat grill to high heat.
Cut the romaine heart in half lengthwise, leaving stem end intact. Soak romaine heads in bowl of cold water. Brush with olive oil.
Put romaine halves on hot grill. Cook for about 2 minutes each side, until lettuce begins to blister slightly and lettuce gets a slight char. Turn over and grill for 2 additional minutes.
Remove and plate cut side up, and top each with remaining olive oil, balsamic, garlic cloves, Parmesan, prosciutto, sea salt and freshly ground black pepper. Serve while still warm. Optional: serve with thinly sliced prosciutto.