Grilled Romaine Lettuce

Source: Jim Weber


head of romaine lettuce
2 teaspoons
olive oil
1⁄4 teaspoon


In a small bowl mix olive oil and salt.  Let sit. 

Rinse the romaine head if necessary.  Shake dry.  Slice the head into quarters length-wise.  With the head laying on a cutting board, slice vertically from top to bottom, directly through the center of the stem.  Turn each slice flat-side down and slice again top to bottom through the stem.  Leave the stems on.  They will hold the quarters together.

Lay the heads on a platter and brush with olive oil.  Grill the lettuce over coals one to three minutes, turning every minute.  The coals should be cooler -- generally they'll be spent from grilling the main course.  (Recipe #468)