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Romaine grill???
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jamiemeyer
Posts: 97
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.
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
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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. -
Oh, yum!
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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.
Seems too easy ;-). I will give it a try.
Thanks. -
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. -
Thanks, Rod, I've been wanting to try this.
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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
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I use the recipe on this forum Under the cookbook section for veggies. Then when done I add some chardonnay citrus dressing :woohoo: Yummmm
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