What to Serve With Grilled Romaine Lettuce. They should come out looking slightly charred, not burnt. Simply brush halved romaine hearts with olive oil and balsamic vinegar, then season with salt and black pepper. Keep a close eye on the romaine, as some broilers will work faster than others. Grilling romaine lettuce is one of the easiest grilling recipes youll ever make. Flip them over and broil the other side for 2-3 minutes. Finish with a drizzle of olive oil and sea salt. Take the romaine off the grill when all sides are lightly charred. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes. Using a large platter to plate, spoon a few tablespoons of the blue cheese dressing onto the plate, followed by the lettuces, a little more dressing, cherry tomatoes, blue cheese crumbles, bacon, grilled corn, red onion and parsley. Place cut side down, on the hottest part of the grill for 30-45 seconds until there are nice char marks on the lettuce and then remove from the grill. When you are ready to serve, drizzle the lettuces with olive oil, salt and pepper. with Charred Romaine Salad & Lemon Basil Dressing Grilling lettuce may seem like an odd thing to do, but once you taste the charred goodness of blackened romaine hearts, we think it will be your new go-to side dish. Remove the onions from grill and separate the rings from each other. Grill the onions until really nicely charred on one side and then flip and grill on the other side. Once very hot, drizzle the red onions with olive oil, salt and pepper and toss gently to keep whole rings intact. Remove the lardons from the pan and drain them on paper towels. In a pan on medium high heat, add a little extra-virgin olive oil and fry the bacon lardons until very crispy. Instructions For the dressing, finely grate the garlic into a jar, add the remaining dressing ingredients and shake vigorously until. Grill, turning, until charred but still crisp, about 4 minutes per side. Fold in the chives and check for seasoning. Brush romaine halves with oil, and season with salt and pepper. Combine all of the ingredients for the dressing except the chives in a blender. Grilled romaine hearts have a wonderful smoky, charred flavor while remaining fresh and crisp on the outside.
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