Grilled Hearts Of Romaine Recipes

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GRILLED ROMAINE HEARTS



Grilled Romaine Hearts image

Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 4

3/4 cup olive oil
2/3 cup balsamic vinegar
6 romaine hearts, halved lengthwise with cores intact
Salt and pepper to taste

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.

Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED ROMAINE



Grilled Romaine image

Provided by Alton Brown

Categories     side-dish

Time 2h7m

Yield 4 servings

Number Of Ingredients 6

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
Vegetable spray, for pan

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



Grilled Hearts of Romaine image

This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.

Provided by Chef John

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 6

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

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.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g

GRILLED ROMAINE



Grilled Romaine image

Simple, delicious and is excellent when paired with grilled steak!

Provided by Cambry

Categories     Side Dish     Vegetables     Greens

Time 10m

Yield 2

Number Of Ingredients 4

1 tablespoon olive oil
1 head romaine lettuce, cut in half lengthwise
1 tablespoon steak seasoning
1 lemon, juiced

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.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g

GRILLED HEARTS OF ROMAINE



GRILLED HEARTS OF ROMAINE image

Categories     Salad     Lettuce

Yield 6 servings

Number Of Ingredients 12

6 (1/4-inch-thick) slices pancetta
3 flat anchovy fillets
2 tablespoons mayonnaise
1 1/2 tablespoon crumbled blue cheese
2 teaspoons chopped garlic
2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon soy sauce
1/4 cup vegetable oil plus additional for brushing
1/4 cup fresh lemon juice
2 teaspoons grated Asiago cheese plus 1/4 cup shavings (preferably made with a Y-shaped vegetable peeler), divided
3 hearts of romaine, halved lengthwise

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



Grilled Hearts of Romaine image

Provided by Ellie Krieger

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 3

2 hearts romaine lettuce
2 tablespoons olive oil
Salt and freshly ground black pepper

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



Grilled Hearts of Romaine Salad image

Make and share this Grilled Hearts of Romaine Salad recipe from Food.com.

Provided by SVSOUZA

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 13

4 heads romaine lettuce hearts
olive oil
1/2 small red onion, diced
1/3 cup dolce gorgonzola
1/3 cup lightly toasted hazelnuts
1 wafer thin sliced bosc pear
fresh ground black pepper
6 tablespoons champagne vinegar
4 tablespoons Dijon mustard
1/2 cup olive oil
1/4 cup honey
salt
white pepper

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.

Nutrition Facts : Calories 557.4, Fat 39.5, SaturatedFat 6.6, Cholesterol 8.4, Sodium 376.9, Carbohydrate 48.6, Fiber 16.2, Sugar 30.3, Protein 12.7

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS



Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions image

Provided by Kate Higgins

Categories     Salad     Onion     Side     Vegetarian     High Fiber     Backyard BBQ     Blue Cheese     Grill     Grill/Barbecue     Lettuce     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Onions:
1 1/2 cups white wine vinegar
1/2 cup sugar
1/2 cup water
3 Turkish bay leaves
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 to 1 1/4 pounds red onions, thinly sliced
Salad:
1/4 cup white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)

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



Sam's Grilled Hearts of Romaine image

Make and share this Sam's Grilled Hearts of Romaine recipe from Food.com.

Provided by San Marcos Sunshine

Categories     Low Protein

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 whole romaine lettuce hearts (Buy the "hearts only" which come 3 in a bag.)
olive oil
balsamic vinegar
2 -4 slices cooked bacon, crumbled
parmigiano-reggiano cheese, grated over top
kosher salt
fresh ground pepper

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.

Nutrition Facts : Calories 96.5, Fat 4.3, SaturatedFat 1.2, Cholesterol 8.8, Sodium 209.8, Carbohydrate 10.4, Fiber 6.6, Sugar 3.7, Protein 6.8

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