Try a new spin on an old salad recipe of mine—a great way to impress your guests or enjoy a quick mid-week fix.
This was one of those recipes I did for my PBS grilling shows that made people scratch their heads years ago. Here's the how-to on grilling up a delicious appetizer or side. And it only takes a few minutes! Serve with No Yolk Caesar Dressing.
Grilled Romaine
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, roughly chopped
Freshly ground black pepper, to taste
Shaved Parmesan cheese
Preheat the grill to high heat.
Cut the romaine heart in half lengthwise, leaving the stem end intact. Soak romaine heads in a bowl of cold water. Brush with olive oil.
Put romaine halves on a hot grill. Cook for about 2 minutes on 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.
Note: Serve Oven Fried Garlic Chicken with Grilled Romaine Salad for a perfect meal combo.
