I couldn’t resist buying a miniature sized head of romaine lettuce at the farmers market this past weekend. For a while now, I have wanted to try it grilled, so I scooped one up with the intention of trying it that very night. WOW! Why have I never grilled lettuce before?
I simply halved the head with the core still intact. Brush with olive oil. Season with kosher salt and pepper. Grill for 2-3 minutes on each side. Done!
Here I’ve plated it with some Crema di Balsamico that my Aunt Suzi gave to me. She picked it up on a trip to Germany, and I finally tried it. Basically, it’s a balsamic syrup. It added such a lovely flavor to the dish. Yum! Can’t wait to try it with other dishes. Any ideas?
To accompany the grilled romaine, I roasted a sliced tomato for 10 minutes under the broiler and shaved a little parmigiano reggiano (not pictured) over the plate before serving. I was too hungry to take the time to add fresh herbs, but honestly, it didn’t feel like it was lacking anything. This is a great meal If you are looking for a ridiculously quick, light dinner. Everything was ready in about 15 minutes. You can’t beat that!