Shop Duck Duck Wool

Where was that?
Updates

Enter your email address:

Delivered by FeedBurner

Look around
Pumpkins One, Two, and Three (and Me)

when I started the blog...

and now...

3pumpkinslittle on Instagram 

« Tops, tanks, and tees KAL. | Main | Ramblings (i.e. I have not slept in five days because Will's been sick, so insert a title here)... »
Tuesday
Apr242012

Easy peasy grilled romaine salad.

A few weeks ago we headed over to my brother's and sister-in-law's for dinner.  Nothing fancy--just a few items on the grill and a few sides.  Lucky for us, they live close enough to do this often and as both families like to cook, we enjoy experimenting with recipes.

To go along with the steaks, I brought a couple heads of romaine.  The idea was to make a salad.  But instead of a traditional take, we grilled the romaine.  It was delish!  My SIL Amy tells me she's made it a few times since, as have I.  It's not a full-blown addiction, but as summer approaches, I know this salad will be in heavy rotation around here.

If you like the flavor profile of a Ceasar salad, give this a go.  It's perfect alongside a steak or grilled chicken.  Also, it works just as well indoors on a cast iron pan should a few rainy days separate you from your outdoor grill (like it has in our neck of the woods lately). 

pssst, there is no parmesan in this picture...don't forget the parmesan!

Grilled Romaine

adapted from I'm Just Here for the Food - Alton Brown

  • 4 heads romaine lettuce
  • olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard
  • 1/2 cup apple cider vinegar
  • grated parmesan cheese (for topping)

Clean then quarter or halve the romaine heads lengthwise (depending on the size of your head).  Keep the root intact to keep each piece together.  Brush lightly with olive oil and season with salt and pepper.

Mix together the capers, mustard, and vinegar.  Grill the romaine on the grill, directly over the heat (indoor grill worked well for me, too).  Turn when it begins to char and wilt--total grill time is about 1 minute.  Remove to serving plates and spoon the vinegar mixture over each and sprinkle with parmesan.  Best served warm.

My notes:  FYI, the original recipe called for the above dressing amount, but for only one romaine head.  I found this dressing to greens ratio far too heavy but admittedly, like my dressing on the light side.

Enjoy!

Sandra

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (4)

I adore grilled romaine as I do grilled raddichio and endive. Yum!

April 24, 2012 | Unregistered Commenterevelyn

Yum! I'm going to try this. Ours will definitely have to the the inside, on the griddle variety at the moment! Roll on sunshine!

April 25, 2012 | Unregistered CommenterTruly Myrtle

That looks delish. Will have to try!

April 25, 2012 | Unregistered CommenterAvasmom2007

I have grilled romaine before and loved it. Then one night asked my husband to grill it while I was busy with other supper chores. Said he wasn't sure how long it would take for it to be "done."

Obviously not as long as he cooked it.

Your dressing sounds delicious. Bought the romaine. Going to try it tonight.

May 1, 2012 | Unregistered CommenterDianne

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>