I think I’m on a roll here with a theme for grilling new vegetables. I’m sure you can imagine my hubby’s confusion when he saw me olive-oiling and seasoning the two cut halves of a large heart of romaine on a baking sheet, and getting ready to take it outside. Grilling romaine lettuce was new to us, but actually not as unique as one might think – there are plenty of references online. If grilling romaine is at all trendy, I bet we can blame Giada. But, I digress. I bought a big head of romaine to have a little bit of lettuce for some tostadas the other night, and decided to use the rest to make a salad for dinner one night. Normally, we’re field greens or baby spinach kind of people, except for in restaurants when hubby orders a caesar salad. Extra anchovies. So in order to make my romaine salad extra tasty, I decided to grill it. The result? Well, if you love grill taste, you’ll love it on lettuce too. A big hunk of smoky grilled romaine dressed with whatever you please makes a nice hearty, yet light summer dinner.
For a quick side dish, I picked up some pre-made polenta and roasted pepper and eggplant spread from Trader Joe’s. Simply slice the polenta and grill for a few minutes on each side, and top with the roasted pepper spread. Or, choose another one of their yummy toppings – I had a hard time deciding between this and their artichoke bruschetta.
To grill romaine, simply cut the heart in half, and spray with olive oil spray on both sides. Season with salt and pepper. Place on a pre-heated grill over medium-heat high and cook for about 3-4 minutes on each side. I topped my grilled romaine with reduced-fat feta, chopped hearts of palm, and a homemade basil vinaigrette.