was simple and good, but next time will make the following changes: will remove leaves from the tough stalk and will grill leaves separately; before removing from grill will sprinkle cheese on each leaf.
Grilled Romaine Salad With Buttermilk-Chive Dressing
Grilled lettuce? Oh, yes. We think once you've eaten this grilled romaine salad, you may never settle for raw lettuce again.
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Grill: 11 Minutes
- 4 romaine lettuce bunches
- 1 small red onion
- 2 tablespoons olive oil
- Vegetable cooking spray
- Buttermilk-Chive Dressing
- 1/2 cup freshly shaved Parmesan cheese
- Kosher salt and freshly ground pepper to taste
- 1. Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.
- 2. Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300° to 350°). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.
- 3. Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
- 4. Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.
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