Grilled Romaine Hearts With Caesar Vinaigrette

Ashley Vinyard's Note:

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Serves: 4

Yield: 4.0 halves

• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 2 tablespoons grated parmesan cheese
• olive oil flavored cooking spray
• 2 romaine lettuce hearts

Directions:

1. In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
2. Preheat the grill over medium-high heat, oil grills surface.
3. Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
4. Spray Romaine lightly all over with oil spray.
5. Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
6. Turn once or twice.
7. Drizzle with vinaigrette.

Reviews

[loof]

This is a great recipe! The wilted lettuce pairs nicely with the dressing; I added just a little more parmesan, otherwise made as directed. A nice, easy addition to any meal coming from the grill - thanks for sharing the recipe! Made for Fall Pick-A-Chef 2011

[Maito]

Oh my, is this ever delicious! The grilling gives the lettuce a great flavor and the dressing is good enough to make even if you are not grilling the lettuce. I reversed the oil and lemon amounts, as we like our dressing more tangy. The only caveat I would mention is you probably want to grill at medium or medium low, or you'll end up with a lot of black. This served 2 for us. This is an Ellie Krieger recipe (she is a Dietitian with a cooking show). A definite favorite, and even company worthy!

[Kathy at Food.com]

I saw this recipe in Prevention magazine earlier this summer, and vowed to give grilled romaine a try this summer. It was so good. The warmth of the grilled romaine really brings out the flavors in the vinaigrette -- which was almost perfect. The vinaigrette needed a little bit something else to round out the flavors, and next time I will add a touch of salt or anchovy.