Recipe by Tanimura & Antle®
"Brushed with an Asian-inspired marinade made with sesame oil and fresh ginger, these grilled halved heads of romaine lettuce are the perfect start to any barbecue."
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1 1/2 tablespoons
apple cider vinegar
brown sugar (packed)
grated fresh ginger
3 small heads
romaine lettuce, halved lengthwise
I made this dish as a side to pasta for my DH and I and we thought it was a good unique side dish, but that there was WAY too much soy sauce and not enough ginger. I added some roasted garlic and almost double the amount of ginger; I also added a squeeze of honey (in addition to the brown sugar) for a bit of added sweetness and it was pretty good. I will probably try this again, but will modify the recipe to suit our taste.
My first impression when I read this recipe was - "Interesting, but warm lettuce?" Well - I like to experiment so I tried it. Not awful, but it is still warm lettuce. Imagine the pieces of lettuce that fall off your fast food hamburger. Thanks what the texture is like.
What a change of pace! I made these exactly as stated but I added some black pepper and garlic. I made this for the first BBQ of the season and everyone was really suprised at how good they were! I used romaine hearts that come in a 3 pack. One of my friends said this would be really good as a bed for an asian stir fry.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled BBQ Romaine Lettuce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 36
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