Once I find something I like, I revisit it often. Okay... yes, obsess over it might be a more accurate description. Take this Grilled Romaine Salad. I know, you foodies out there are rolling your eyes and calling me out-of-date. For you, the newness of grilled lettuce has lost its 'a-ha' edge. But for late comers like me, I'm still in the obsession phase.
I'm fairly certain I recall having a spectacular grilled romaine salad many years ago at one of the restaurants my chef brother worked. Why I didn't race right home and make my own that very minute, I'm not sure. Instead, I "rediscovered" it last weekend at a lakeside restaurant. I was amazed, AMAZED, at the intensity of flavor! Given that romaine tends to be my favorite of the lettuces (it must be that crispness) made it that much more spectacular. It's also easy, too. Another plus for dinner after work!
So, grilled romaine was on our home dinner menu a couple nights later. And it was just as good. In fact, even better because of the creamy italian dressing (I use my homemade garlicky mayo and mix in an italian seasoning blend). And then, grilled romaine was on the menu the next night. And the next.... In fact, I might or might not admit to eating a whole plate full for dinner another night. All to myself.
So, for those of you who have not experienced the yumminess of grilling yourself up some lettuce, run right out to your grill and try it! I like mine a little on the browned side (more flavor), but feel free to pull yours off the grill a little earlier if you don't like it as browned.
Grilled Romaine Salad
3 heads of Romaine
A little olive oil
1 T. Italian Seasoning mixture, mixed in
Heat your gas grill over medium. This is the time to use one of those grill grates. Preheat that, as well. Slice off the ends of the romaine very thinly so it doesn't not come apart. Slice it in half length-wise. Brush the cut side with a little olive oil. Place the romaine on the grill grate, cut side down. Allow it to brown on that side, checking regularly. You want some browning, but you also want it to remain crisp.
To serve, you can spread a little of the dressing on the plate and lay the romaine on top. For ease, I cut the romaine into chunks, but if you want more of a presentation, you can serve it whole.
Lay the romaine on the dressing or next to it. Additionally, you can sprinkle the romaine with parmesan shavings. Yum!