This recipe and picture is from www.taproduce.com, an artisan lettuce company. I love grilled romaine
and people are so surprised when served grilled lettuce. Here is the appetizer version of the salad.
2 heads Tanumura & Antle Romaine or regular firm Romaine hearts
2 T. extra virgin olive oil
3/4 c. Balsamic vinegar
fresh ground pepper and sea salt to taste
1 package small skewers
- Heat your grill to high.
- Wash Romaine and cut heads in half lengthwise.
- Drain with the cut side down on paper towels.
- Add 3/4 c. Balsamic vinegar to pan and cook over medium heat.
- Brush the cut side of Romaine with olive oil.
- Season with fresh cracked black pepper and sea salt.
- Place Romaine cut side down on the grill for 3 minutes, or until light char marks are visible.
- Cut grilled Romaine into bite-sized pieced and thread onto skewer.
- Place Balsamic glaze in cup or drizzle over the Romaine skewers.
