Wednesday, July 27, 2011

Recipe: Grilled Romaine

I read about this on Flo's blog and my first reaction was:

We need to set up an intervention. She's grilling lettuce.

But then I read you add oil, salt and cheese. OK, now, I'm in. She's a genius.

I'm not a huge salad fan, so I don't eat many traditional salads. I feel like a cow grazing in the pasture, especially since nowadays I won't load it up with cheese, bacon, avocado and meat.

However, the idea of salty, cheesy greens, that sounded good.

This afternoon I cut a head of romaine in half, patted it dry with paper towels to absorb any moisture and Misto'd the cut side, adding a little kosher salt and pepper. I fired up the grill and after laying down some non-stick spray, placed the lettuce cut-side down over a medium-low (err on the low side) flame.

After 3 minutes or so, I Misto'd the top side with a little oil, salt and pepper, and turned that over to the flame. Now with the already-grilled side up, I added 14g of shredded Parmesan cheese (1.5 Points+, and 14g is more cheese than you think). I let the lettuce cook for a few more minutes and then took it off.

It is ridiculously good.


  1. I am testing this on the George Foreman grill tomorrow. Would have done it tonight but I forgot - duh! Anyway, will be a nice option for winter when I will not go out and grill. I think I could become addicted to the stuff.

  2. Hmm... ok - since everything else you've recommended has been so good - I'll have to give this a try...

  3. I am having some vegetarians over for grilling dinner on Sunday, so I am going to give this a try!