![]() The flavor combos here have won me over and this dish screams summer dinner.įor more showstopping dinner salads, check out these recipes. Season chicken with salt and pepper place on prepared sheet. ![]() For brightness and zest, a simple basil oil is drizzled on top.Īnd finally, I whip together burrata and lemon zest to add a tart, creamy and heavenly touch to it. Line a large rimmed baking sheet with foil. Topped with warm tomatoes and a juicy grilled steak makes this dish heartier. And serving it whole makes it feel like more than a salad. The smoky taste from the grill is a pleasant surprise. Grill, cut side down, until the romaine is slightly charred, 1 to 2 minutes. Lightly brush each romaine half with olive oil. Transfer the olive oil mixture to a large bowl and add the lemon juice, parsley and hard-boiled egg and stir to combine. Grease the grill, then place the romaine hearts on the grill cut-side down. Ingredients Makes 8 servings 6 romaine hearts (two 18-oz packages), trimmed and. Remove from the heat and let cool to room temperature. Romaine lettuce is sturdy enough to stand up to the heat as it takes on this amazing char, leaving the ends ruffled and browned while the inside is warm yet still crunchy. 20 min Total Time 1 hr Cooking romaine in olive oil brings out its sweetness while preserving its crunch. It sounded bizarre at the time, but my mom topped it with her homemade blue cheese dressing and I was hooked. You want the bottom of the romaine to be lightly browned, but do not overcook it or. It had to be over a decade ago on my parent’s deck. Grill, cut side down, until the romaine is slightly charred, 1 to 2 minutes. Grilled Romaine Lettuce When it comes time to count off my favorite things to grill, it doesnt take a whole lot of work to fill the list. I remember the first time I had grilled romaine lettuce. Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and. ![]() Prepare your grill for high, direct heat. The components of this dish come together perfectly for a showstopping salad. Working in batches, place romaine halves cut-side down on grill, and cook until charred, turn once and continue to grill until slightly wilted, about 4 minutes. Prep the romaine hearts: Pull off any old leaves.
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