March 2, 2007

grilled romaine salad

A simple and quick starter idea from one of Food Network's new TV chefs, Guy, who won in last year's contest. Slice the romaine lettuce in half, drizzle with olive oil and season with salt and pepper. Place cut side down on a hot grill for a few minutes until slightly wilted. I like using a nonstick stovetop grill pan which works really great. Spinkle or garnish with chopped tomatoes and crispy crumbled bacon. Other optional toppings are grated parmesan, crumbled blue cheese or feta and additional balsamic vinegar may also be sprinkled to taste. Serve as a side dish or salad.

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