I remember the first time I grilled lettuce. It is fabulous. Make sure you use one that is sturdy like the romaine in our shares this week. Here is an excellent recipe courtesy of Food Network.
Ingredients:
Citrus Caesar Vinaigrette:
Directions
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise.
Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally.
Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing.
With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
Note: I would halve the amounts above to use the lettuce in our share.
Ingredients:
- 2 heads romaine lettuce
- Extra-virgin olive oil
- Citrus Caesar Vinaigrette, recipe follows
- Parmigiano-Reggiano
Citrus Caesar Vinaigrette:
- 1 clove garlic, minced
- 1 tablespoon grated lemon zest
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons anchovy paste
- 1 tablespoon white wine vinegar
- 2/3 cup extra-virgin olive oil
Directions
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise.
Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally.
Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing.
With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
Note: I would halve the amounts above to use the lettuce in our share.
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