INGREDIENTS
FOR THE GRILLED ROMAINE:
- 2 romaine hearts, halved lengthwise (you can substitute and sturdy lettuce)
- Extra virgin olive oil, for brushing
- Salt and Pepper, about ½ teaspoon each per half
- 2 lemons, halved
FOR THE TOPPING:
- 2 large beefsteak tomatoes, Roma tomatoes work well too, but use 4-5 if using Roma, diced
- 2 cloves garlic, finely diced
- 3 tablespoons basil, sliced thinly
- 1 tablespoon extra virgin olive oil
- ½ tablespoon aged balsamic
- ¼ teaspoon salt
- A pinch of fresh ground pepper less than ¼ teaspoon
INSTRUCTIONS
FOR THE GRILLED ROMAINE:
-
Rinse and dry the romaine (it is important for the lettuce to be fully dry before you grill otherwise it may steam).
-
Brush both sides of romaine with olive oil, and sprinkle with salt and pepper.
-
Set grill to direct heat.
-
Grill the romaine hearts on each side until lightly browned on both sides (about 2 minutes each side).
-
While the romaine is grilling place the lemon halves on the grill about 4 minutes (until you see grill marks).
-
Remove from heat, and top with the tomato basil mixture and a squeeze of fresh grilled lemon and a drizzle of aged balsamic.
FOR THE TOMATO BASIL SALAD:
-
Place together tomatoes, garlic, basil, olive oil, balsamic, salt and pepper, into a bowl and toss together.
Source: https://www.vindulge.com/grilled-romaine-lettuce-tomatoes-basil/
