| Recipe: |
Finally got the inspiration to try this at home a couple of years after first having it at Down Under, a little Aussie place down the road. It was a revelation how utterly delicious grilled lettuce could be!
3 hearts of romaine
olive oil
salt
fresh ground pepper
1 T. red wine vinegar
1 1/2 t. Worcestershire sauce
(or a vinegary dressing of your choice)
Remove loose outer leaves (if any) from lettuce. Rinse well in a sink full of water (release what grit you can from the core without loosening the leaves too much). Shake dry and cut in half the long way. Drizzle olive oil, salt and pepper on the curved side first, then on the cut side.
To grill:
Clean grill and rub a little olive oil on the grate. Place lettuce, cut side down on the grill. It will cook fast, so don't walk away. When lightly charred, turn. Cook two "sides" on the. (I got this advice from http://grillinfools.com/blog/2009/05/11/grilled-romaine-lettuce-thats-right-salad-on-the-grill/ it has good pictures too.) When it's done, drizzle a little of the vinegar/Worcestershire sauce (or dressing) on the cut side. Serve with a steak knife to cut... a half head per person should be about right. |