|Grilled Romaine right off the grill!|
|One head of Romaine lettuce is cut in half and seasoned well with vinaigrette. This recipe calls for two heads of lettuce.|
Ingredients for grilled lettuce~serves 4
4T. extra virgin olive oil
1/4 t. salt
2T. red wine vinegar
3 t. of fresh chopped herbs; thyme,oregano,rosemary or 2t. of mixed dried herbs
ground pepper to taste
Remove any old dark looking leaves from the lettuce.You can to chop off the top to even things out if you wish, but I chose not to. Do leave the root intact so the lettuce will stay together. I trimmed off just a tad.
Prepare the oil,vinegar and herbs in small bowl and whisk to mix well. My daughter tried using a bottled oil and vinegar salad dressing, but did not care for the taste. She liked mine better, made from scratch and using the fresh herbs.
Turn the grill up pretty high or if you are cooking your meat or veggies already, this temperature will do the job. Before putting the lettuce on the grill, spread your prepared dressing all over with basting brush.
Grill the lettuce until lightly browned on all sides. It does not take very long at all, especially with the high heat, so watch closely.Turn with tongs every minute until all sides are brown.
Serve as soon as possible. We cut each of our halves in half again, just using one head. This way we were able to serve four smaller portions!