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Romaine grill???

jamiemeyerjamiemeyer Posts: 97
edited 5:03AM in EggHead Forum
Hey all:
As a newbie to the forum, I am still watching (lurking) to find recipes by the veterans. In perusing the messages tonight, I have seen several pics with grilled romaine.
I tend to be "old school", and think of lettuce being served ONLY cold, but I am willing to keep an open mind.
Could y'all please share recipes for the grilling of romaine? I have several heads in the 'fridge now, and I am eager to experiment.
Thanks.

Comments

  • FidelFidel Posts: 10,172
    Slice it in half length wise. Spray with some EVOO. I dust it with salt and fresh black pepper.

    Grill it cut side down over a direct fire at 400+ for 2-3 minutes until the lettuce wilts a little and will develop just a slight char on the edges.

    Take it off and serve with a drizzle of balsamic and fresh shaved parmesan.
  • BrocBroc Posts: 1,398
    Oh, yum!

    :)
  • Fidel wrote:
    Slice it in half length wise. Spray with some EVOO. I dust it with salt and fresh black pepper.

    Grill it cut side down over a direct fire at 400+ for 2-3 minutes until the lettuce wilts a little and will develop just a slight char on the edges.

    Take it off and serve with a drizzle of balsamic and fresh shaved parmesan.
    Rod,

    Seems too easy ;-). I will give it a try.

    Thanks.
  • FidelFidel Posts: 10,172
    Not my idea...i got it from Ross in Ventura. I just added the balsamic and parm.

    It really is good. Gives the romaine a slightly sweet taste.

    I also like it with a vinaigrette and crumbled feta.
  • JeffersonianJeffersonian Posts: 4,244
    Thanks, Rod, I've been wanting to try this.
  • SSN686SSN686 Posts: 3,202
    Morning Fidel:

    I have also done it with some Italian dressing drizzled on just before putting on the Egg and then when it comes off I used freshly grated Asiago as I like it a lot better than parm (but to each his own).

    Have a GREAT day!

       Jay

    Brandon, FL


     

  • usc1321usc1321 Posts: 627
    I use the recipe on this forum Under the cookbook section for veggies. Then when done I add some chardonnay citrus dressing :woohoo: Yummmm B)
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