Just in time for St. Patrick's Day tomorrow, here is a recipe for a grilled, crunchy, green salad to use as a side with your dinner. I made it this evening, along with meatloaf and mashed potatoes. Our son, Chris, stopped by for a quick bite; from a non salad lover, it got his wholehearted endorsement. It seems odd, to grill lettuce, but this actually works! For best results, use smaller, tight hearts of romaine.
Recipe for Grilled Hearts of Romaine Salad
Hearts of Romaine (1/2 a head per serving)
olive oil
coarse sea salt and freshly ground black pepper
garlic powder
freshly grated parmesan cheese
Wash, drain and dry the lettuce heads. If there is a long stalk, carefully trim the end. However, the core needs to remain intact for the leaves to stay together during grilling. Cut the heads in half lengthwise. Place the romaine, cut side down, on a tray and drizzle with a little olive oil. Carefully turn the heads over; drizzle with a little more olive oil, and sprinkle with the salt and pepper and a bit of garlic powder. Using a tongs, place the hearts of romaine, cut side down, on a medium hot grill for several minutes. Carefully turn over to the rounded sides and grill for several minutes more. Remove to a platter and sprinkle with a bit more coarse sea salt and a dusting of freshly grated parmesan cheese. Of course you won't eat the cores, but leave them intact for ease of serving.