Thursday, June 30, 2011
Grilled Romaine Hearts
Summer is for grilling. At least it is at my house. When it is 115 degrees outside, using the stove or oven seems like suicide. We often do the usual grilled steak or chicken, some fresh fruit of a sort, and a starch or grain. I found this little recipe in the Parade newspaper insert. I thought it tasted fresh with the lemon and warm crisp of the lettuce. I will say my husband did not care for it: "This is different, I don't know about warm lettuce!"
2 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
1 small garlic clove minced
1/2 tsp Dijon mustard
1/8 tsp. worcesteshire
1/4 tsp. freshly ground black pepper
3 Tbs. freshly grated paremesan cheese
Olive oil spray
2 hearts of Romaine lettuce
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcesteshire, and pepper. Stir in the parmesan cheese.
Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the hearts, then cut the hearts lenghthwise down the middle leaving the ends intact so each half holds together.Spray them lightly with oilive oil spray.
Grill until grill marks from and the lettuce wilts slightly, about 6 minutes turning once or twice. Serve drizzled with above vinaigrette. Yum!