Grilled Romaine Hearts Recipes

GRILLED ROMAINE

Steps:

• Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
• Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
• Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

GRILLED ROMAINE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

GRILLED ROMAINE HEARTS

Steps:

• In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• Add all ingredients to a blender or a food processor.
• Blend until smooth and creamy about 1 minute.
• Toss Shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• Coat tomatoes with 1 tablespoon olive oil, and 1/2 teaspoon salt.
• Brush on remaining olive oil all over romaine hearts until lightly coated. Season with a generous pinch of salt.
• Over a hot grill add shrimp, in a separate section on the grill add the romaine hearts cut side down, and the tomatoes.
• Rotate shrimp until pink, and remove from heat about 5-6 minutes.
• Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
• Place grilled romaine heart on plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

GRILLED ROMAINE

Steps:

• Preheat grill to 400 degrees F (200 c)
• Wash and dry romaine while leaving intact
• Trim off a sliver from the end of the stem and then an inch or so at the top of the leaves
• Brush with olive oil to thinly coat outside leaves
• Place on grill and turn every couple of minutes until each side charred (about 6-8 minutes total)
• Whisk remaining 1/4 cup olive oil with mayo, mustard and vinegar then add a pinch of salt and pepper to taste
• Heat butter in small skillet and add shallots
• Let sauté, stirring occasionally, until shallots are brown and slightly crispy, about 4-5 minutes
• Serve romaine hearts topped with blue cheese crumbles, sliced tomatoes, crispy shallot and dressing

GRILLED ROMAINE LETTUCE

Steps:

• Cut romaine lettuce in half lengthwise.
• In a small bowl, add olive oil, anchovy paste, garlic and salt; stir with brush to combine. Brush each side of romaine heart lightly (just for grilling, so try not to get much anchovies on the brush) and place on a platter.
• Preheat grill to medium-high heat (500 degrees F) and brush with oil. Place romaine hearts on a grill and grill for 2-3 minutes or until charred a bit, pressing onto it with tongs. Flip, grill for another 2-3 minutes and transfer onto the same platter.
• Brush each side, especially the cut side with lots of layers to soak up the sauce, with magic sauce and serve warm or cold. Grilled romaine lettuce basically replaces salad and helps you eat more vegetables.

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
• Preheat the grill over medium-high heat, oil grills surface.
• Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
• Spray Romaine lightly all over with oil spray.
• Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
• Turn once or twice.
• Drizzle with vinaigrette.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.