![]() ![]() Garnish with lemon wedges and serve immediately. Transfer the grilled romaine to a plate or platter then generously drizzle with the Caesar Dressing, sprinkle the Garlic Breadcrumbs all over, then finish with shaved Parmesan cheese. Turn the romaine 90 degrees and continue to cook for an additional 2 minutes. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Place the romaine hearts cut-side down onto the hot grill grates and cook for about 2 minutes. Lightly brush the cut sides of the romaine with the canola oil. Evenly drizzle the olive oil all over the cut romaine hearts and season with salt and pepper. Once the grill is up to temperature, cut the romaine hearts in half lengthwise, keeping the core intact. Breadcrumbs will keep for up to a week.Ĭlean, oil and preheat your grill to high (about 500 F). Once cool, transfer to an airtight food-safe container and store at room temp until ready to use. Transfer to a plate lined with paper towels and allow to cool. Remove the pan from the heat and toss in the garlic powder, dry parsley, dry oregano and red pepper flakes. Once the butter is melted, add in the panko breadcrumbs and toast until lightly golden-brown. Warm a medium-sized sauté pan over medium heat with butter and olive oil. ![]() Dressing will keep for up to a week in your refrigerator. Adjust to your liking with additional lemon juice or salt, as desired, then transfer to a food-safe container and refrigerate until ready to use. Then whisk in the mayonnaise, grated Parmesan, salt and pepper. Two minutes on the grill is all you need! This grilled romaine heart recipe is perfect for anyone who is not cleansing.In a medium sized mixing bowl, whisk to combine the garlic, anchovy paste, lemon, Dijon, Frank's RedHot and Worcestershire sauce. Assemble the salads: Prepare the wedge salad lining up three plates. Cook the shrimp: Add the shrimp to the same pan and cook for about 2 minutes on each side, or until the shrimp are pink. Cooking a veggie, especially lettuce, for too long can kill the beneficial enzymes. Remove from the pan and set aside, leaving about 2 tbsp of fat in the pan. The reason that you do not grill the romaine hearts too long is to avoid compromising the nutritional profile. It’s important to liberally brush the cut-side with the balsamic dressing, which you quickly whisk in a separate bowl. This recipe doesn’t just call for grilling the romaine hearts, though. Plus, the smoke from the grill sneaks into the little nooks and crannies of the lettuce, giving you a smoky, charred flavor in every bite. After a few minutes, you’ll see perfect grill marks. The easiest way to grill a romaine heart is to halve it lengthwise and place it cut-side down on the grill. ![]() Well, the only way to fail at this recipe is if you forget the romaine hearts on the grill and let them burn to a crisp. It may be the simplest and most creative way to enjoy lettuce, and it’s near impossible to mess up the recipe. It’s surprising the first time you try it, but it becomes an addictive bite that you continue to crave. The charred flavor complements the refreshing crunch on the inside. Lettuce may not be your go-to grilling item, but romaine hearts happen to hold up incredible well on the grill. ![]()
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