Romaine lettuce recipes Ingredients
Grilled Romaine
Ingredients
• 1/2 cup red wine vinegar
• 2 hearts of romaine, rinsed and patted dry
• 1 tablespoon olive oil
• Freshly ground black pepper
• 1 cup finely grated Parmesan
• Vegetable spray, for pan
Place vinegar in shallow pan and place in the freezer. Allow the vinegar
to freeze, approximately 2 hours. Once frozen, scrape with a fork
to create a shaved ice texture. Return the vinegar to the freezer
until ready to use.
Cut each heart of romaine in half lengthwise so that the root keeps
each piece together. Lightly brush the cut side of the romaine pieces
with olive oil. Season with the pepper. Place the cheese in a shallow
pan large enough to lay the romaine in and press the cheese firmly
onto the cut side of the romaine until it adheres.
Spray a nonstick griddle or saute pan with vegetable spray and preheat
over medium-high heat. Place the romaine in the pan and cook until
the cheese turns golden, approximately 1 to 2 minutes Place the romaine,
cheese side up onto plates and sprinkle with the vinegar ice. Serve
immediately.
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