Photo: Grilled Romaine Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 30 reviews
By greener_tea_126...
Ann Arbor, 62
on August 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By cody6262
New Orleans
on July 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I found this great. It was easy and everything came together very nice.
By gegrady_11742727
Carthage, IN
on March 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 30 reviews