Monday, April 9, 2012

Grilled Romaine with Balsamic Vinaigrette

I've been hearing alot lately about grilled romaine and have seen it in a few magazines and I thought I'd give it a whirl.  Grilled lettuce you say?  Grilling this green brings out a beautiful smoky flavor and it's one of the best things I've tasted lately.  With a little grated Parmesean it's a perfect recipe to add to the grilling season coming up.  Serve it with any pasta - give it a try!

Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. sugar
1 clove garlic, finely minced
1/2 tsp salt.

Wash and dry two or three romaine lettuce hearts.  Slice in half lengthwise.
Drizzle with vinaigrette and freshly ground black pepper.
Grill about 3 minutes on each side until nicely charred.
Grate on some Parmigiano-Reggiano while still warm.



Sharing with Cocine de Leslie

5 comments:

  1. Sounds great Patti! I used my Griddler for asparagus on Easter and it was wonderful, maybe I'll fire it up again:@)

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  2. How interesting, I have read about it too, so happy to hear it is delicious! Thanks for sharing:-) Take care, Terra

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  3. Great idea. I get so much salad from my CSA and much of it goes to waste. Grilling it might get me more excited! And your pictures are mouthwatering.

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  4. I've had grilled romaine in restaurants as a twist on Caesar salad. Think I'll try this but use white basalmic along with some ancohovy paste. Should be good!

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  5. Congrats on also being featured in Deanna's Olive and Grapevine Salad Newsletter this week!
    GREAT salad! Cheers! Joanne

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