Last Friday night we were fortunate to be guests at another stellar dinner party. I would begin to suspect that we are so well fed because our friends know I blog… but they’ve always been good at this sort of thing. I take home a lot from a dinner party — not silver or anything — ideas.
Here in the South, we can fry just about anything. Pickles. Mars bars. Ice cream. Peanut butter and jelly sandwiches… But, it also turns out that we are game to grill just about anything, too.
The original recipe called for frozen Balsamic vinegar and Parmesan cheese to dress a half a heart of Romaine lettuce. Our hostess broiled the lettuce until the cheese browned. Which was perfect. Crunchy, refreshing, different, delicious.
So I monkeyed around with the recipe to come up with:
The Easy and Elegant Life Grilled Greens
Split a heart of Romaine lettuce in half lengthwise.
Slice two thin slices of red onion from a medium large specimen.
(Optional six spears of thin asparagus)
In a mixing bowl make a paste of:
4 Tablespoons of grated parmesan cheese
Fresh Cracked Pepper
2 Tablespoons (or more) of Balsamic vinegar
1 tablespoon (or more) of olive oil.
Stuff the onion and asparagus spears if you are using them between the leaves of the lettuce. Spread the cheesey paste over the cut middle of the Romaine.
This next part is very important. If you grill the lettuce DO NOT walk away from the grill. The olive oil will light your side dish on fire. Grill for about 3 minutes. It works just as well under a broiler for five minutes.
Serve alongside of a petite filet with an ear of roasted corn (grilled, of course.)
4 thoughts on “Grilled, Not Chilled”
Great. FYI, I grill my romaine for a a few seconds as half-sliced head, delish with blue cheese and tomatoes… Also makes a lovely grilled salad of avocado, grilled corn, and red onion…
TBH, do you grill the head with the tomatoes and blue cheese? Or add them afterward?
It all sounds too delicious!
I love anything grilled…during the summer.
Of course, I also love everything fresh.