|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 5mg||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled hearts of romaine have picked up popularity within foodie circles and restaurants worldwide in recent times.
Multitudes of variations on romaine lettuce salads have been enjoyed since romaine's (kos) introduction in early Egypt, but its charms have just been waiting to be discovered as a top selection for grilling recipes. Romaine's mild sweetness turns into a delightful blend of smoky goodness when seared on the grill. Be warned, not all lettuce will respond as well as romaine on the grill so substitutes will be hard to find.
Though this grilled romaine lettuce recipe works best dressed with strongly flavored vinaigrettes or salty cheeses such as Parmesan or Grana Padano, the pure, unadulterated simplicity of salt and pepper is every bit as rewarding if you want to leave out the cheese.
The grilled romaine is not a dish for keeping. It should be freshly made and served immediately. Leave it lingering and the lettuce will wilt and lose flavor quickly. In the middle of winter do not despair if you are not getting the outdoor grill fired up, this recipe works very well using a cast-iron grill pan; the results are almost the same except you are not in the fresh air.
"Grilled summer salad, especially romaine, is delicious! Give it a try if you haven't already. The charred flavor is hard to beat, and it's so simple to prepare. You'll be hooked once you taste it!" —Diana Andrews
3 heart romaine hearts, 1 1/4 to 1 1/2 pounds
1/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup parmesan cheese, more to taste
1 teaspoon freshly ground black pepper
Gather the ingredients.
Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire.
Pat dry the washed lettuce hearts with paper towel. Remove any browned or wilted outer leaves.
Halve the romaine hearts lengthwise, leaving the cores intact. Brush all the surfaces of the lettuce with the olive oil.
Grill the hearts, cut side down, over medium heat for 2 to 2 1/2 minutes on each side, until char marks appear on the surface of the lettuce and it wilts slightly.
Place the grilled lettuce, cut side up, on a serving platter. Drizzle the romaine with balsamic vinegar, sprinkle with freshly grated parmesan cheese and black pepper. Serve immediately.