Friday, August 26, 2016

grilled hearts of romaine


  • Servings: 6
  • 3 romaine lettuce hearts, halved lengthwise
  • 1 tablespoon olive oil, divided, or as needed
  • 2 tablespoons freshly grated parmigiano-reggiano cheese, or to taste
  • 2 tablespoons balsamic vinegar, or to taste
  • 2 tablespoons vinegar, or to taste
  • 2 tablespoons olive oil, or to taste


    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • preheat an outdoor grill for high heat, and lightly oil the grate.
  • brush each romaine lettuce half with 1/2 teaspoon olive oil.
  • cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. transfer lettuce, cut-side up, to a platter. sprinkle parmigiano-reggiano cheese over lettuce and drizzle balsamic vinegar, vinegar, and 2 tablespoons olive oil over the top.

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