GRILLED ROMAINE HEARTS
Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
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.
SAM'S GRILLED HEARTS OF ROMAINE
Make and share this Sam's Grilled Hearts of Romaine recipe from Food.com.
Provided by San Marcos Sunshine
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill to medium.
- Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
- Cut lengthways down the middle of romaine making two equal halves.
- Brush all of each half with olive oil, and place cut side down on grill.
- Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
- Remove from grill and place cut side up on plate.
- Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
- Crumble bacon over and top with a light drizzle of olive oil.
- Kosher salt and fresh ground pepper to taste.
- Double or triple as needed for more servings.
- See Sam make this recipe with his new "Special Angel" at thecookingguy.com. Click on "video" at the bottom of his home page.
Nutrition Facts : Calories 96.5, Fat 4.3, SaturatedFat 1.2, Cholesterol 8.8, Sodium 209.8, Carbohydrate 10.4, Fiber 6.6, Sugar 3.7, Protein 6.8
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.
GRILLED HEARTS OF ROMAINE SALAD
Make and share this Grilled Hearts of Romaine Salad recipe from Food.com.
Provided by SVSOUZA
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut lettuce in half lengthwise. Brush cut side with olive oil
- Place lettuce, cut side down on a hot grill for 2-3 minutes long enough to have light grill marks.
- Remove from grill and place cut side up on individual plates.
- Divide equally the cheese, onion, hazelnut and bosc pear.
- Drizzle with vinaigrette.
- Add the black pepper to taste.
- Serve immediately.
- Vinaigrette:.
- In bowl, whisk vinegar, honey and mustard. Very slowly add oil in an even stream and whisk until smooth and well integrated. Season with salt & pepper.
- Add small amount of water if necessary.
Nutrition Facts : Calories 557.4, Fat 39.5, SaturatedFat 6.6, Cholesterol 8.4, Sodium 376.9, Carbohydrate 48.6, Fiber 16.2, Sugar 30.3, Protein 12.7
GRILLED ROMAINE
Simple, delicious and is excellent when paired with grilled steak!
Provided by Cambry
Categories Side Dish Vegetables Greens
Time 10m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g
GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS
Provided by Kate Higgins
Categories Salad Onion Side Vegetarian High Fiber Backyard BBQ Blue Cheese Grill Grill/Barbecue Lettuce Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For onions:
- Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For salad:
- Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
- Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
- Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
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