Here’s my recipe for grilled romaine:
1/2 c. oil
1/4 c. balsamic vinegar
1/2 t. onion salt
1/2 t. garlic
1/4 t. oregano
1/2 t. salt
Ground black pepper
Whisk all and pour over lettuce. As you can maybe see in the picture, I like to tie the lettuce into little bunches with chives. That takes steady, gentle hands and lots of patience, but I prefer being able to serve it that way and also help it hold together on the grill. Let it marinade in the dressing for a while and grill for just a couple of minutes. The grill always flames up like mad as the dressing drips off, and it just needs to be flame-kissed, really, and to pick up the smoke flavor.
I’ve heard that Beth didn’t think the dish photographed well, and I must agree. It doesn’t look all that great when it comes off the grill, which is why I took my picture pre-cooking. But it tastes great. The dish was inspired by the Bistro, and we love to make it almost every time we grill. I think that will be especially true this summer with all the lettuce from Birdsong Farm!
I loved the tying of the bunches with chives. I have a ton of those right now. I will be stealing that idea! Beth
OK, we are doing this as soon as we get our box today from Birdsong Farm! So beautiful, and I honestly have only had grilled lettuce at the Bistro, too!
Yea – it is one of my favorate things to have on the grill. It’s not hard to do but the smoky grill taste and the lightness of the lettuce and the balsamic makes them a perfect summer treat.