Great Grilled Romaine

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I made this last evening and it is definitely a keeper. The dressing is delicious. I followed the recipe exactly, but I added more garlic and added anchovy paste. If you make grilled romaine, you must try this recipe.

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I have been "cooking" Romaine for 3 years. First, I like "Baby" romaine best,this can be rather large. Second ALWAYS cut the romaine in half vertically BEFORE cooking. Third,I have cooked romaine on the barbeque, brush halves lightly with oil, S & P, grill quickly over high heat about 1/2-1 minute flat side down, turn once, grill 1/2 minute. More often, I heat 1 1/2 TBSP. oil in a low, sloped sided 12 inch skillet, add 2 romaine HALVES, FLAT SIDE DOWN,cook 1-1 1/2 minutes, turn, S & P. and cook only 1/2 minute. Do NOT over-cook,the romaine should have some "crispness", not be soft or "soggy". For a First Course, just sprinkle the top with crumbled Bleu or Feta cheese and chopped walnuts. For a salad, just drizzle with Vinaigrette or creamy dressing. Beverly Cooks (former cooking teacher

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I have been grilling Romaine for sometime, and this recipe is spot on. You can use any type of dressing; I often use Caesar. I usually cut the Romaine into individual servings before grilling. I get about 4 servings from an average head. We do this all year on our Jenn-Aire, so no outdoor grill needed.