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


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

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

  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.

  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!

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

  6. This is one of my favorite ways to eat salad!! Delish!!


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