Grilled Lettuce Salad
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This might just be the thing that turns your salad naysayers into believers.
2 heads of fresh and firm romaine lettuce, cut vertically (you will have 4 halves)
3 tablespoons olive oil
kosher salt, divided
one medium lemon, cut in half
fresh parmesan cheese
Make sure grates of grill are clean and turn to medium high.
Brush lettuce halves liberally with 1½ tablespoons olive oil, cut side and back side. Then sprinkle each halve with some salt.
Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for one or 2 more minutes.
Remove from grill. Sprinkle with more salt and pepper, drizzle with remaining olive oil. Squeeze fresh lemon juice over each half. Top with a tablespoon of parmesan on each half.
This technique is pretty much foolproof, but here are a few things to keep in mind, just to make sure:
Most important: slice the head of lettuce VERTICALLY, think lengthwise. This keeps the leaves connected to the core, thus your leaves staying together, nice and firm.
Make sure your grates are clean, and brush them with a little oil.
Turn that grill up to medium high, no need to be shy. This will give the lettuce those beautiful sear marks and infuse a smokiness.
Don’t forget the fresh lemon juice. This is key to making the natural flavors of the lettuce sing, and brightens the entire dish.
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