Coming straight off the heels of my #24mealsin24hours Food Resolution with my husband & siblings, I decided to do a detox week. The meal challenge was actually pretty cool! Except for the fast food. My digestive system has become kind of snobbish. Sorry. I’ve tried talking to her but she’s over her young, carefree “I’m up for anything!” days. One of our meals in the challenge was Garlic BBQ Chicken (yes! we fired up the grill and it was oh so good) so I decided to combine grilling and veggies this week. Since I made that decision, I found myself obsessing over the grilling potential of everything I see in my fridge. Can you grill hummus? Probably not.
What did I settle on? Grilled Romaine Lettuce! I’ve always thought that I should eat more salad, since I tend to lean towards the cauliflower-broccoli-mushroom type of veggie dishes rather than the lettuce-cucumber-tomato combo. I usually buy lettuce though and for some reason all the fridges I’ve ever used seem to hate my guts and I always open my veggie drawer the next day and see a saddened, frozen / soggy / slimy / discoloured mass of leaves staring at me, daring me to eat them! it’s like the Vegetable version of the game of Chicken. And I always lose.
So today I decided to preempt the game and grill that sucker. I decided to use walnut oil instead of regular oil because lettuce is still lettuce no matter what you do and I really do like nutty flavours (which in no way is meant to draw a comparison to my behaviour at times). Walnut Oil tolerates medium-high heat so I knew that I couldn’t really char the lettuce too much. That was fine with me, especially since the walnut flavour really comes through nicely.
Grilled Romaine Hearts w/ Walnut Oil
1 Romaine Lettuce Heart
1 tbsp Walnut Oil
1/2 tsp Black Pepper (or more if desired)
1/4 tsp Salt
1/2 tsp Red Pepper Flakes (more or less if desired)
Parmesan Cheese, for topping
Fire up your BBQ grill or a grill pan on your stove. Mix oil, peppers & salt in a small bowl or plate. Cut Romaine heart in half, keeping the leaves intact at the base on each side. Paint the cut sides with most of the oil mixture and place on grill, cut side down. Let cook for 5 minutes. While cooking, paint the outside with the remaining oil mixture. Flip over and grill the other side for 3 minutes, taking care not to let the leaves detach.
Remove from grill and cut the base off, separating the lettuce leaves. Top with Parmesan cheese. Add more pepper if desired.
In my opinion, the red pepper flakes really give the lettuce a nice kick. I had this for dinner with some hard boiled eggs & grilled asparagus, and I feel really satisfied. All I need now is for someone to make me some tea. Any takers? My sister left her laptop charger at my house the other day, so I’m considering holding it for ransom until she makes me some. 😀
Indi: 1. Romaine: 0. Bring on the Boston, Bibb & Iceberg!