Friday, May 22, 2009

Grilled Romaine

Get ready for the easiest dinner ever.

This is a heart of romaine lettuce, sliced in half lenghtwise (make sure to keep the root piece intact so all the leaves stay together on the grill). Drizzle with olive oil and put on a screaming hot grill pan (or outdoor grill, or I think it would even work under a broiler). Grill until it has grill marks and starts to wilt. Turn over and grill on the other side for a few seconds.

Serve with a sliced ripe tomato, fresh mozzarella, diced red onion on the side.

Douse the whole plate with balsamic vinegar, a sprinkle of kosher salt and freshly cracked black pepper.

To turn up the volume, I put some toasted pumpkin seeds over the whole shebang.

Happy Memorial Day.

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