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Jun 19, 2011 05:09 PM

Grill Help Needed Right Away -- Romaine Lettuce

I've been intrigued by the idea of grilling romaine -- it's come up a few times on the "unusual things to grill" lists. But how do you do it? And what is it like -- how do you know it's done? Thanks! Any help right away would be great...

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  1. It is delicous! Slice a head of romaine, keep the end intact, into quarters. Brush with some olive oil, grill just till it starts to wilt or char, sprinkle with more olive oil and basalmic vinegar. Experiment with things on it like feta or parmesan cheese.

    1. Cut the lettuce in half down the stem, keeping it intact.

      Drizzle/zig zag then rub olive oil on the cut part. Sprinkle that with salt and pepper also.

      Put the cut part onto the hot grates (it won't stick) for a few seconds, until it gets brown. Rotate it to get the outer leaves browned.

      Put on the serving plates, cut side up. I drizzle a balsamic on it then cut to eat.

      1. Here's a photo- won't let me attach to the other post...

        or to this one. Just try it.

        1. Thank you, everyone! It was absolutely delicious. Can't wait to try Belgian endive, bok choy, etc.