Grilled Romaine Lettuce
Most Grillmasters can make meat, but grillin a salad seems crazy. Here is a recipe that will help you bring the entire meal off your grill!
Start with a 3 pack of Romaine Hearts. (Usually an 18 oz. package). You also need 3 tbsp. of olive oil, 1 tbsp. lemon juice, and salt and pepper to taste.
Preheat your grill or smoker to high heat. Cut each Romaine heart lengthwise, keeping the ends intact so that the leaves stay together. The end of a hot grill finish cycle is best.
Combine the olive oil, lemon juice and garlic in a small bowl. Brush the mixture over the Romaine and season with salt and pepper. Using infused olive oils is also a good idea. Allow the mixture some time to soak into the Romaine.
You can also grill onion and peppers if you like. Char but grill so they still have a bit of crunch.
Grill the Romaine on each side for about 30 seconds to 2 minutes, depending on your finishing heat. The Romaine should just start to char. Less is more here.
Serve immediately, cut side up, topped with some shaved Parmesan and Pine Nuts. You can also kick this up a notch by adding Bleu Cheese or other flavors that you enjoy.
In a pinch, I have also used Montreal Steak seasoning as my flavor add on. Adding some fresh grilled bacon pieces also kicks this unique salad up a notch.
Make grilled salad part of your Grillmaster menu!
For more Montana Grant, find him grillin at www.montanagrantfishing.com.