Recipe for Grill romaine lettuce Hearts

Grill Romaine lettuce

Recipe for Grill romaine lettuce

Before you cook a kalaian I will give you a few tips so that romaine lettuce is not sticky and it burns on the grill, what you do is easy enough just to use olive oil. Then protect romaine lettuce with olive oil
To prevent soft vegetables from burning completely on the grill, apply a small amount of olive oil on both sides. This protects the leaves and prevents them from sticking to barbecue doors or grills.
Grilled romaine salad with a delicious and distinctive aroma. Served with red wine vinegar sauce, small lemon wedges, and Parmesan cheese.
Burning romaine on the grill creates a bright green contrast that is very enchanting with a distinctive aroma. This is a quick and easy way to add more flavor to the worldly lettuce head. If you have never tried cooking green vegetables on a barbecue before, you will want to try this new technique.

Grill romaine hearts

A strong romaine liver is ideal for rapid hissing on the grill. Just like preparing vegetables or meat, slice, brush with olives and season. I keep it easy with a sharp vinegar sauce to dry on top of it, but if you want to be fancy, add blue cheese or caesar sauce. Love grilling Try this method, it's a summer salad that changes the game.
Preparation time: 10 minutes
Cooking time:5 minutes
Total Time:15 minutes
Materials needed :

• 1 tablespoon of red wine vinegar, (15ml)
• 1 teaspoon minced garlic, (4g)
• 1 teaspoon of dijon mustard
• ⅛ teaspoon of halal salt
• ½ teaspoon of black pepper
• 2 tablespoons of extra virgin olive oil, 30ml

Grilled Romaine Salad

• 3 romaine lettuce hearts, cut in half lengthwise (6 parts)
• Extra virgin olive oil, as needed for brushing
• Halal salt, as needed for seasoning
• Black pepper, as needed for seasoning
• Lemon, cut in half
• ¼ cup of grated parmesan cheese, (10g, ⅛ ounce)

How to grill romaine lettuce:

1. In a small bowl, stir red wine vinegar, garlic, mustard, salt, and pepper.
2. Slowly drizzle in olive oil and stir until an emulsion sauce is formed.
3. Spread a little olive oil on both sides of the chopped romaine lettuce.
4. Sprinkle salt and pepper on both sides of the lettuce.
5. Preheat the grill over medium-high heat (350 to 400ºF / 177 to 204ºC).
6. Clean the grill and then gently rub the grates by using a tissue dipped in oil.
7. After the grill is hot, place chunks of Romaine and lemons cut obliquely on the grill. Press the lettuce down so that it creates direct contact with the heat gate.
8. Cook until lightly burnt lettuce, 2 to 3 minutes.
9. Turn over the lettuce, cook 1 to 2 minutes until slightly withered.
10. Transfer the lettuce and lemon to a serving plate.
11. Sprinkle parmesan cheese over grilled lettuce.
12. Sprinkle the dressing on the roasted romaine and squeeze the lemon on top.

Note :

Larger romaine hearts can also be cut into pieces.
Be sure to burn each cut area for 1 to 2 minutes so that the results are good. If the parts are a little withered and charred, don't flip over. Bake the parts that haven't been cut because the parts are smaller.

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