Print this pageRecipe from Oasis in Bird-in-Hand:
I've been hearing a lot lately about grilled romaine and have seen it in a few magazines and I thought I'd give it a whirl. Grilled lettuce you say? Grilling this green brings out a beautiful smoky flavor and it's one of the best things I've tasted lately. With a little grated Parmesean it's a perfect recipe to add to the grilling season coming up. Serve it with any pasta - give it a try!
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. sugar
1 clove garlic, finely minced
1/2 tsp salt.
Wash and dry two or three romaine lettuce hearts. Slice in half lengthwise.
Drizzle with vinaigrette and freshly ground black pepper.
Grill about 3 minutes on each side until nicely charred.
Grate on some Parmigiano-Reggiano while still warm.
