ZagLeft

Have you ever heard of Grilled Lettuce?  I know I hadn’t until my husband’s sister told me about it.   She mentioned the idea to me months ago and I confess I was a bit skeptical but finally decided to try it.

Grilling lettuce is really such a fun idea!  We grill other vegetables all the time.  Why not lettuce?  I used Romaine Hearts and sliced off the “loose” tips and then sliced them lengthwise.

I prepared a marinade with olive oil, balsamic vinegar, salt and pepper and drizzled it on top and worked it in between the layers of lettuce with my hands.

Even though I used romaine hearts, I could certainly see cutting a wedge of iceberg lettuce and grilling it in the same way.  The lettuce doesn’t take long to grill and it tastes so good!

We served the grilled lettuce with grilled salmon and found we enjoyed the lettuce so much, we prepared it the next day the same way, but added some bleu cheese crumbles to the tops of the lettuce to melt during the last couple of minutes on the grill.  AMAZING!!  So good!!!

We enjoyed a wonderful Pinot Noir from Taft Street Winery to go with our meal.

INGREDIENTS

2 Romaine Hearts

4 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 teaspoon freshly chopped herbs ( I used fresh rosemary)

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

Prepare your grill for high heat.

Chop off the loose leaves on top.  Slice the romaine hearts lengthwise.  Place in a large bowl.  Whisk together the olive oil, balsamic vinegar, herbs, salt and pepper in a small bowl and drizzle over the lettuce.  Thoroughly, coat each piece of lettuce.  Grill the romaine hearts until lightly browned on all sides, turning frequently.

Serve immediately.