opener romaine

Somewhere recently, I had the most delicious grilled romaine lettuce–it was cut lengthwise, and grilled, probably in a wood-burning oven. I tried copying this the other night, and it worked pretty well. I just drizzled it with olive oil, and sprinkled it with coarse salt and pepper, and put it in the oven at 350 until it looked ready. It was so delicious just like that, that I didn’t even put any dressing on it.

romaine 2


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Comments (5)


  1. Posted by: D Lazar

    I have been doing this for years. I make a salad with grilled romaine, grilled radicchio and grilled belgian endive. Split all of them and then char until marks appear and it wilts. Remove from grill and chop everything together. Toss with a bit of olive oil and balsamic vinegar + salt and pepper. Serve warm. Delicious.

    • Posted by: Yolanda Edwards

      sounds fantastic! thanks for the tip!

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