Recipe by Chef John
"This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures."
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romaine lettuce hearts, halved lengthwise
olive oil, divided, or as needed
freshly grated Parmigiano-Reggiano cheese, or to taste
balsamic vinegar, or to taste
sherry vinegar, or to taste
olive oil, or to taste
We have been grilling Romaine since forever. It is absolutely amazing. We have just always made it with kosher salt and olive oil, but now cannot wait to try it this way. Don't let warm lettuce throw you off. Once you try grilled Romaine, I bet that you will make it all the time.
The lettuce became all wilted and falling apart
I'm sure my technique will get better. Grilling the Romaine makes it seem a bit less like a salad, since I'm getting a bit tired of them. I like the vinaigrette drizzled on before serving, but I left off the cheese. DH loves Parmesan, so I'll be sure to add it when I make this for him.
Delicious!!! So easy to make and taste amazing. I followed the recipe exactly but added some croutons for crunch.
I will be making this all summer long! Had it last week at a restaurant with goat cheese so I used that instead of parm. Do try, you will not be disappointed!
Been doing this forever, too. The first time my son had some, he had THREE!
Other than leaving out the sherry and adding SEA SALT (very necessary, imho!), this is exactly how we do it.
It can be done under the broiler if you don't want the hassle of the grill.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Hearts of Romaine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 68
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