Grilled Hearts of Romaine
A simple dish, great for summer barbecues.
Course:
Appetizer, Side Dish
Cuisine:
American
Keyword:
lettuce, parmesan, pinenuts
Servings: 4 servings
Ingredients
- 1 head heart of romaine
- 1 Tablespoon olive oil
- fresh cracked pepper
- sea salt
- 1/4 cup Caesar salad dressing, slightly thinned with water or milk
- 1/4 cup shaved parmesan
- 3 Tablespoons toasted pinenuts
Instructions
-
Heat the grill on high for about 10 minutes. Reduce to medium low.
-
Cut the head in half length wise. Lightly drizzle on some olive oil and a pinch of salt and pepper.
-
Lay on the grill, cut side down, for about 2 to 3 minutes. It doesn't take long! You want the grilled side to be very lightly charred but the rest of it to be cool and firm.
-
Remove from the heat and put on a serving platter, cut side up.
-
Drizzle with salad dressing and top with parmesan cheese shavings and pinenuts.
-
Cut each half into half again and serve.
NOTE: to toast pinenuts, heat a cast iron skillet dry. Toss in the nuts and shake, maintaining heat until they are lightly brown and fragrant. Place them in a small bowl to cool.
Recipe Notes
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