Grilled Romaine

Total Time:
2 hr 7 min
Prep:
5 min
Inactive:
2 hr
Cook:
2 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup red wine vinegar
  • 2 hearts of romaine, rinsed and patted dry
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 1 cup finely grated Parmesan
  • Vegetable spray, for pan
Directions

Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.

Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.


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3.7 32
I've been meaning to try this and after reading the reviews here I think I will try to grill the lettuce with just olive oil. Then add the cheese and throw it under to broiler for a few minutes to brown the cheese a little. Thanks for all the helpful reviews. See if it works out :-) item not reviewed by moderator and published
Alton, I love you and I've never had anything but good results with your recipes, but this one was a total flop. item not reviewed by moderator and published
Delicious and quick. Great combination of flavors. I picked mine up and ate it like a hotdog. The cheese stuck to the pan so I scraped it off and put on the grilled lettuce. Not a big deal. Also didn't want to wait for vinegar to freeze so I sprinkled liquid vinegar. It's easy to see more toppings on grilled Romaine as well. item not reviewed by moderator and published
I found this great. It was easy and everything came together very nice. item not reviewed by moderator and published
I made mine slightly different from the recipe. I brushed the romaine with oil, pressed the cheese onto it, then dabbed a little extra oil on the cheese. It turned out great! A little cheese stuck to the pan, but I think that is to be expected. I waited to add my shaved red wine vinegar till we were at the table and ready to dig in. I added a little of it at a time. It may seem like a lot of work, but adding the vinegar a little at a time makes the experience amazing. We served it with honey-dijon salmon and the pairing was terrific. item not reviewed by moderator and published
I love Alton and think he is the best tv personality out there. I made this after reading the reviews. The cheese stuck ok (more in the pan then on the lettuce). My main issue was that the frozen vinegar melted pretty much right away when I put it on the lettuce. I froze it for over 4 hours (2 was recommended) and by the time I served it, it was a liquid. Did anyone else have this issue? item not reviewed by moderator and published
This recipe is a wonderful harmony of different flavors, textures, and temperatures. Like many others I had issues with the cheese sticking to the pan more than the lettuce, so it ended up tasting better than it looked. Next time I'm going to try torching it like a creme brulee. Scraping the frozen vinegar with a fork is for the birds. I put it in a freezer bag and whacked it with a meat tenderizer. Two hits and it was snow! item not reviewed by moderator and published
First, the cheese stuck more on the pan that the Romaine when pressing. Had to shove it in the crevases. Then all cheese fell off and burned to grill even on low. i had a burned no flavored lettuce with a freezer that smells of vinegar now!!! item not reviewed by moderator and published
Loved this one. Had a little problem with the cheese sticking to the pan. Will try more no-stick spray next tiime. item not reviewed by moderator and published
What an easy, different and great tasting salad. It's now one of my favorites. item not reviewed by moderator and published

This recipe is featured in:

Cookout Sides & Salads