This is a super simple summer recipe. For those of you who do the CSA and are getting lots of greens and lettuce, this works well with romaine and other firm heads… like endive.
Grilled Romaine Lettuce with Shaved Parmesan
Large, firm heads of Romaine lettuce
Shaved Parmesan Cheese
Fresh Lemon Juice
Salt & Fresh Ground Pepper
Pre-heat grill to medium-low heat. Using a sharp knife, slice each head of romaine lettuce in half length-wise. Liberally brush olive oil on the sliced side of the lettuce. Apply salt and pepper to season.
Place sliced-side down on oiled grilled rack. Keep on eye on them, as if the grill is too hot you can scorch the leaves. I think I had mine on about 2 to 3 minutes before I turned them. You want nice, brown grill marks like below. When you turn them, apply some olive oil to the non-sliced side prior. You want the lettuce to wilt, but not be charred, so use your judgement when to remove them.
Once removed, squeeze a little fresh lemon juice on them, top with shaved parmesan cheese and more salt and fresh ground pepper to taste. Delicious!
This is a great side dish to any grilled meat. You could also serve it as an appetizer salad before a more hearty fall roast. It really works well through the entire year. Another variation is to drizzle a little olive oil and balsamic vinegar syrup on it.