Looking to mix things up with weekend on the barbecue? Here is a really simple idea for making a salad using grilled romaine. For more about this sturdy lettuce click this link: to read my story about Grilled Romaine.
Surprise your guests with a little twist with this classic lettuce. A simple sear on a hot grill will take your romaine to a new level!
- 1 large head of romaine lettuce, damaged outer leaved removed
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- Grated pecorino cheese
- 1 lemon, quartered, seeds removed
- Turn on your grill and get the grates smoking hot.
- Quarter the head of romaine keeping the core intact. (This will help getting them on and off the grill.) Rinse well under cool water to remove any dirt that is lurking and pat dry.
- Drizzle with a little olive oil and season with salt and pepper.
- Sprinkle the cheese over the lettuce and pat down to help it stick. Tuck a little in between the leaves too.
- Place on the hot grill for no more than 30 seconds on each side. The goal is to get nice grill marks and to impart a smoky flavor, but not to leave the pieces burnt or soggy.
- Remove and set on a tray.
- Just before serving sprinkle with a little more cheese and a piece of lemon.
I used a large head of romaine and cut it into quarters. If using the typical size you find that the supermarket just cut the head in half. There may not be enough of a core to keep it together in 4 pieces.