GRILLED ROMAINE RECIPE RECIPES
GRILLED ROMAINE RECIPE | ALLRECIPES
Simple, delicious and is excellent when paired with grilled steak!
Provided by Cambry
Categories BBQ & Grilling Vegetables
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
- Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Nutrition Facts : Calories 100.9 calories, CarbohydrateContent 9 g, FatContent 7.4 g, FiberContent 3.8 g, ProteinContent 2.3 g, SaturatedFatContent 1 g, SodiumContent 1390.2 mg, SugarContent 2.5 g
GRILLED ROMAINE RECIPE - NYT COOKING
Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.
Provided by Sam Sifton
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
- Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Nutrition Facts : @context http//schema.org, Calories 457, UnsaturatedFatContent 33 grams, CarbohydrateContent 12 grams, FatContent 42 grams, FiberContent 7 grams, ProteinContent 11 grams, SaturatedFatContent 8 grams, SodiumContent 891 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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