Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grilled Romaine Salad

Patrick WeldonPatrick Weldon Posts: 3
edited November -1 in Vegetables

Ingredients

• 2 Romaine Hearts
• Olive oil
• Parmesian Cheese
• Salt & Pepper

Instructions

Cut the Romaine Hearts down the middle. Pull off any loose external leaves. You want a small tight bunch. Brush with olive oil. Sprinkle with fresh parmesian cheese. Push some cheese into the folds of the leaves. Sprinkle with salt and pepper and whatever spices you like. Put into the fridge to keep these nice and cold. Take out at the last minute.

After grilling your meat, steak, etc., crank up the heat and flames in your Green Egg. Put the Romaine Hearts face up on the grill for 2 minutes, then flip over for a few minutes. It will make your grill a bit messy, so leave the heat up to burn off that cheese.

Serve immediately. I dont add any extra dressing, but a bit of Italian or Remolaude dressing is nice. Enjoy!

Notes

Number of Servings:

Time to Prepare:

Sign In or Register to comment.