Wednesday, January 4, 2012

Grilled/Sauteed Romaine with Parmesan Cheese and Red Wine Vinegar

Looks odd, tastes great.  

Grilled/sauted lettuce has been popular on my google reader recently, and now I see why - it's a great way to get a ton of vegetables - plus, there's cheese :)

I sauteed this beastly salad, but I'd also like to try grilling it.  Here are two grill options from two of my favorite bloggers:
*see my note at the very end of the recipe*

In case you're wondering, I served the lettuce with this chicken recipe -  mushrooms and onion sauteed in evoo is a combo that can't go wrong!

Grilled Romaine with Parmesan Cheese and Red Wine Vinegar

Alton Brown
Serves 4, if you follow the original recipe or 2 if you just buy romaine lettuce and chop it in half

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

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. (I think you could also grill this and just add the cheese at the end before serving.  You could also use balsamic instead of red wine vinegar)

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