This recipe is from Simply Recipes.
Ingredients
- 3-4 romaine hearts
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or cider vinegar
- 2 tsp chopped fresh herbs such as rosemary, oregano, thyme (1 tsp dried mixed herbs)
- 1/4 tsp Salt
- pinch freshly ground black pepper
Servings: people
Units:
Instructions
- Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
- Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
- Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
- Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
Recipe Notes
What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.
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