The Midweek Salad

Grilled Romaine

Did you know lettuce made the top ten garden vegetables in America? It ranked number nine; trailing behind hot peppers, onions, zucchini, carrots, beans, sweet peppers, cucumber and tomatoes. The good news is lettuce beat out beans!

I received an email request that inspired this post. This was one of those recipes I did for my live PBS grilling shows that made people scratch their head years ago. The audience in the Disney Parks was at first shocked, then amazed! Now, its considered all the buzz, appearing on other cooking shows including chain restaurants. I guess they Know their Fire! Ha! Well, here's the how-to on grilling-up a delicious appetizer or side. I'll be making it this week. Enjoy! Top with this dressing.

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Grilled Romaine

Makes four servings 

chefgeorgehirsch.comAdventures in Grilling, 1996 by George Hirsch w/ Marie Bianco

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, grilled chicken, or grilled shrimp. 

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