There are two types of foods that yell “SUMMER!” to me – grilled items and fresh salad. I have to credit my parents for introducing me to the merger of these seemingly opposite summertime themes with my new favorite appetizer: grilled romaine.
When my parents first made it I was skeptical. (But then again, aren’t we always skeptical, even in our 20’s, when our parents tell us to try something?) But the first time I had it, I was pleasantly surprised.
The trouble with salad is that it takes several ingredients to make a good one, and all ingredients must be fresh. But unlike most lettuce, romaine is tolerant of heat. So, some may say the Romans meant for this veggie to be thrown on the fire. Grilled romaine requires very few ingredients, little time, and you can use up a whole head of lettuce so you don’t have to worry about how long it will stay fresh.
Here’s the recipe. (Although it’s so simple it may not warrant the term “recipe” – it might just be “instructions.”)
After you wash and dry the lettuce, cut it in half. Sprinkle with some olive oil and your choice of seasonings. I used salt, pepper, garlic powder, and Italian seasoning.
Place down on the grill. I used a grill pan, so this was extra simple.
Once it starts sizzling and gets little grill marks, flip it and cook the other side. It’s about 1-2 minutes per side.
Serve with sprinkles of grated Parmesan and eat with a fork and knife. Yum!
It’s like a Caesar salad without all of the fatty dressing and carb-heavy croutons! And it’s much more refreshing in summer.
- 1 head of romaine lettuce
- olive oil
- garlic powder
- Italian seasoning
- Grated Parmesan cheese
Heat grill or grill pan to medium heat.
Wash the romaine and dry it the best you can. Cut the head once down the middle, longways.
Drizzle olive oil on the inside of the lettuce halves. Sprinkle salt, pepper, garlic, and seasoning.
Place on the grill (or grill pan) seasoned side down. Drizzle the other side of the lettuce with oil and seasoning.
Grill for about 2 minutes, or until the lettuce starts to sear with grill marks. Turn and grill the other side about 2 minutes.
Sprinkle with Parmesan and serve.
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