This recipe was inspired by a salad that my husband got last weekend when we were out to eat. He was amazed at the fact that it is possible to successfully grill lettuce. I took it as a challenge, and decided to give it a try myself.
Next time I will invest in some better cheese, some crusty bread, and maybe even some homemade dressing. I played it safe this time and used cheaper accompaniments in case something got messed up in the grilling process.
Overall, this was one of the easiest dinners I’ve made ever, with some of the best results for time and effort spent in prep.
Here’s my husband finishing off some of the lettuce, man style:
I took three hearts of romaine, split them lengthwise, washed them, and patted dry with paper towel. Then I made up some garlic oil by grating 3-4 cloves of garlic with my microplane, and adding about 3 tablespoons of olive oil. To that I added some cracked black pepper, and then brushed the oil liberally on the cut lettuce halves, making sure to get plenty of the garlic inside the leaves as well.
Romaine lettuce halves, before brushing with oil.
I then placed the oiled lettuce halves on the flaming hot grill (as high as it would go) and let them cook for about 2 minutes uncovered. Just enough for the cut edges to get a slight char on them. Any longer, and you’d have a soggy, wilted mess.
I sprinkled the grilled lettuce with flaked sea salt for some added crunch, and served with bottled dressing and parmesan cheese.
Grilled lettuce topped with flaked sea salt.
Mmmm good enough to be dinner on its own.