Best 9 Grilled Hearts Of Romaine Recipes

GRILLED ROMAINE HEARTS

Steps:

• In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

GRILLED ROMAINE

Steps:

• 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.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

GRILLED ROMAINE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

GRILLED HEARTS OF ROMAINE

Steps:

• * Preheat oven to 350°F with rack in middle. * Bake pancetta in 1 layer in a 4-sided sheet pan, turning occasionally, until crisp, about 30 minutes. * Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see "Grilling Procedure." * Purée anchovies, mayonnaise, blue cheese, garlic, sugar, mustard, soy sauce, and 1/2 tsp pepper in a food processor. With motor running, add oil in a slow stream, blending until combined. Transfer to a small bowl and whisk in lemon juice, grated Asiago, and salt to taste. * Lightly brush romaine with oil and season with 1/4 tsp each of salt and pepper. Grill, turning occasionally, until slightly wilted and browned in spots, 3 to 5 minutes. * Serve romaine drizzled with dressing and sprinkled with crumbled pancetta and shaved Asiago. cooks' note: Romaine can be cooked in an oiled hot grill pan over medium heat.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

GRILLED HEARTS OF ROMAINE SALAD

Steps:

• Cut lettuce in half lengthwise. Brush cut side with olive oil
• Place lettuce, cut side down on a hot grill for 2-3 minutes long enough to have light grill marks.
• Remove from grill and place cut side up on individual plates.
• Divide equally the cheese, onion, hazelnut and bosc pear.
• Drizzle with vinaigrette.
• Add the black pepper to taste.
• Serve immediately.
• Vinaigrette:.
• In bowl, whisk vinegar, honey and mustard. Very slowly add oil in an even stream and whisk until smooth and well integrated. Season with salt & pepper.
• Add small amount of water if necessary.

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS

Steps:

• For onions:
• Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For salad:
• Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
• Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
• Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

SAM'S GRILLED HEARTS OF ROMAINE

Steps:

• Heat grill to medium.
• Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
• Cut lengthways down the middle of romaine making two equal halves.
• Brush all of each half with olive oil, and place cut side down on grill.
• Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
• Remove from grill and place cut side up on plate.
• Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
• Crumble bacon over and top with a light drizzle of olive oil.
• Kosher salt and fresh ground pepper to taste.
• Double or triple as needed for more servings.
• See Sam make this recipe with his new "Special Angel" at thecookingguy.com. Click on "video" at the bottom of his home page.