No Way. Your kidding, right? LOL. These are some of the reactions I get when I talk about putting lettuce on the grill. But for those of us who have tried it…Hey Mikey, we like it!
It has a smokey grilled taste and no one in my family has any complaints. It just has to be done right. Quick, with high heat. Get it on, get it done, get it off, eat it right away. The whole cooking process takes about five minutes.
When I first saw it done, on one of those off beat cooking shows on PBS, I decided I had to give it a try. It looked really easy, and it was.
The first thing you need to do is find some large, sturdy stalks of Romaine lettuce. Smaller stalks will fall apart on the grill and get soggy before they have time to cook properly. Next,rinse the stalks thoroughly, slice them in half and leave them to dry, cut side down, on paper towels. When you are ready to put them on the grill, drizzle them with a little olive oil and place them cut side down on the piping hot grill. Try not to move them around to much, they tend to break up when they get moved to many times. Remove the stalks when you get them grilled to your liking (check out the photo).
The finishing touch is to ad some Balsamic vinegar, a little more drizzled olive oil, and grated Parmesan cheese. Add a char-grilled steak and a baked potato, for that perfect, mouth watering summertime dinner. Talk about tasty! Try it, what have you got to lose?
Please come back and leave a comment, let us know how it turned out for you.
This is another Weight Watcher friendly recipe. Don’t over do it with the olive oil and Parmesan cheese and you’ll be good to go.