On my last post I declared my love for all things grilled, so here it another grilled recipe. This time it's romaine lettuce that takes a trip to the barbeque. Don't be so surprised, grilled lettuce is really good. I love how charred they get, a little burnt on the edges, warm but still crunchy in the middle. The trick is to brush it well with oil and cook for a very short time. You can use grilled lettuce in salads, with some grilled cherry tomatoes and red onions. It's delicious and unexpected. This recipe is for grilled romaine hearts that are topped with a warm peas and shallots mix. I like the combination of peas and lettuce a lot. This makes a perfect side dish for a barbeque party.
Grilled Romaine Hearts with Warm Peas Recipe:
serves 2 as a side dish
You will need:
1 tablespoon of olive oil *
1 tablespoon of chopped shallots (use red onions if you don't have shallots on hand)
1/2 cup of peas, fresh or frozen
1/4 cup of either water, chicken or vegetable broth
salt and pepper
1 lettuce head, preferably romaine hearts
Parmesan cheese for topping (optional)
First make the warm peas mix. Heat the olive oil in a medium pan or skillet, add the shallots and cook until translucent. Add the peas, your liquid of choice and cook until warmed up, about 5 minutes. Season with salt and pepper to taste. Set aside.
Cut the lettuce in half lengthwise leaving the root still attached ( it holds the leaves together). Rinse with cold water and let it dry. Brush cut sides with olive oil and sprinkle lightly with salt. Grill the lettuces cut side down over a medium hot grill for about 5 minutes (start checking after 3 minutes as grill temperatures vary). Remove from the heat.
Plate lettuce halves cut side up and spoon the warm pea mix on top (reheat it if necessary). Top everything with shaved Parmesan, if using and serve immediately.
* If you like butter (who doesn't?), go ahead and use it instead of the olive oil for a richer dish.