Grilled Romaine Lettuce
Grilled Romaine Lettuce’s smoky notes and tender-crisp texture harmonize beautifully with the light, refreshing qualities of white wine. The wine’s acidity cuts through the subtle bitterness, enhancing the lettuce’s flavors. The combination creates a delightful contrast, elevating both the dish and the wine, offering a well-balanced and enjoyable culinary experience.
Ingredients:
- 2 heads of romaine lettuce, halved lengthwise
- Olive oil
- Salt and pepper, to taste
- Optional: Balsamic glaze, grated Parmesan cheese, lemon wedges for serving
Instructions
- Preheat the Grill:
Preheat your grill to medium-high heat. - Prepare the Romaine:
Cut the romaine lettuce heads in half lengthwise, leaving the root intact to hold the leaves together. - Brush with Olive Oil:
Brush the cut sides of the romaine halves lightly with olive oil. This will help prevent sticking to the grill and adds flavor. - Season:
Sprinkle salt and pepper over the cut sides of the romaine halves. You can also add other seasonings like garlic powder or your favorite herbs for extra flavor. - Grill:
Place the romaine halves, cut side down, on the preheated grill. Grill for 1-2 minutes, or until you see grill marks and the lettuce begins to wilt slightly. Be careful not to overcook; you want the romaine to still have a crisp texture. - Serve:
Carefully remove the grilled romaine from the grill and transfer it to a serving platter. Drizzle with balsamic glaze, sprinkle with grated Parmesan cheese, or squeeze some fresh lemon juice over the top if desired. - Enjoy:
Serve the grilled romaine immediately while it’s warm. It makes a fantastic side dish for grilled meats or a light and refreshing salad on its own.
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