Grilled Romaine With Lemon Parmesan Vinaigrette Recipes

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 ROMAINE WITH LEMON-PARMESAN VINAIGRETTE

Steps:

• Instructions Lemon-Parmesan Vinaigrette: Whisk the lemon juice, zest, Dijon mustard and sugar in a bowl. Slowly whisk in olive oil. Whisk in parmesan. Season with salt and pepper to taste. Salad: Grease grill grate. Heat grill to medium. Brush lettuce with olive oil. Season with salt and pepper. Grill lettuce, covered, over medium heat for 5-7 minutes, turning occasionally. Transfer lettuce to a serving platter; drizzle with vinaigrette. Top with parmesan and croutons.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

GRILLED ROMAINE WITH LEMON AND PARMESAN

Steps:

• If your romaine has extra loose leaves on the top and outer layers, remove these leaves and save them for a salad or another use. Rinse the romaine well, making sure to remove any dirt. Cut the romaine in half, vertically.
• Place the romaine pieces flat side down on a large cutting board. Brush the rounded backs of the romaine with olive oil. Sprinkle with the garlic powder, salt, and pepper. Flip over and repeat on the other side.
• Grill the romaine on three separate sides (like a triangle): first, place the romaine flat side down on a hot grill in direct heat. After about 1 minute, turn the romaine so it lays on half of the rounded side and grill for an additional minute. Complete on the final part of the curved side. Be careful - the romaine cooks quickly so do not walk away from the grill during this process.
• Remove the romaine from the grill and place it on a large serving platter. Squeeze the lemon juice over the romaine and sprinkle with parmesan. Serve immediately.

GRILLED ROMAINE LETTUCE

Steps:

• Preheat the grill to high heat.
• Trim about an inch from the lettuce heart while making sure to keep it intact. Trim another inch from the top of the lettuce to remove some of the curly ends. Remove any wilted or browned leaves. Cut each lettuce head lengthwise in half.
• In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and pepper. Brush the dressing over the lettuce on all sides, making sure to get the dressing between the leaves as much as possible.
• Transfer the romaine lettuce to the preheated grill and grill on the flat side of the romaine lettuce until lightly browned without moving, about 2 minutes. Serve immediately whole or chopped with more lemon juice and freshly grated parmesan cheese, if desired.

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
• Preheat the grill over medium-high heat, oil grills surface.
• Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
• Spray Romaine lightly all over with oil spray.
• Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
• Turn once or twice.
• Drizzle with vinaigrette.

GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING

Steps:

• Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.

ROMAINE WITH PARMESAN VINAIGRETTE

Steps:

• Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
• Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.