Spring has sprung at The Yellow Brick House! Nature has awoken from this dreary winter. It’s showing it’s beautiful dogwood and lilac blooms around the yard.
At the same time, we are quickly preparing our gardens. A perfect spring treat is romaine lettuce. Here’s an oldie but goodie. It’s a unique twist on a traditional salad. The simple trick is to not cook it too long or it will wilt.
Grilled Romaine Hearts
- one romaine heart
- olive oil spray
- 1/4 cup shredded parmesan cheese
Wash romaine heart and set out to completely dry. Wet lettuce will steam and wilt!
Cut romaine heart in half leave the stem attached. This will hold the lettuce together on the grill. Spray oil lightly on both sides of romaine heart.
If using an outdoor grill, place lettuce on direct heat 20 to 30 second per side. Enough to char the lettuce but still has a nice bite. For a stovetop grill, turn heat on high. Cook 20 to 30 second per side until char nicely on each side.
Remove from heat and divide cheese in half between lettuce halves. Drizzle simple garlic lemon dressing or your favorite dressing such as Italian or Balsamic vinaigrette.
Simple Garlic Lemon Dressing
- 2 cloves garlic thinly sliced
- juice and zest one medium lemon
- 1 1/2 tablespoons olive oil
- salt to taste
Whisk all ingredients and chill at least 20 minutes before serving. Drizzle on lettuce.