Grilled Romaine


2 heads of Romaine lettuce, the leafy outer leaves removed and sliced lengthwise
2 tablespoons olive oil
2 teaspoons granulated garlic or garlic powder
Coarse salt and fresh cracked pepper
1/2 cup of fresh grated Romano cheese (any hard grated cheese could be used like Asiago or parmesan)

  1.  Rinse the heads and place on cutting board.  Pat dry with paper towels. Cut them in half lengthwise.
  2. Working with the flat side down first, drizzle on the olive oil, garlic, salt and pepper.  Turn the half heads over and apply to the other side. 
  3. Place the half heads directly on the grill grate over hot coals. 
  4.  This only takes a couple of minutes so keep checking the underside. Look for the lettuce to blacken a bit. A nice char is the desired result without having the lettuce wilt too much under the heat.
  5. Remove from grill onto a platter.  Sprinkle immediately with cheese and serve.

Cooking With Crevolyn
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