Read This and You'll Never Serve Romaine Lettuce Any Other Way
It's that time of year again. Ask a Southerner what's for dinner, and something grilled likely graces their menu plans. Sure, there are burgers to sizzle, steaks to flip, and portobellos to sear. Lettuce over charcoal, you ask? Yes, grilled romaine is exquisite.
"The firm, thick ribs of romaine lettuce are hearty enough to stand up to some heat, so don't be afraid to cut the individual heads in half, drizzle with olive oil, season with salt and pepper, and throw over medium heat until slightly charred but not wilted, about five minutes," says Claudia Sidoti, Head Chef and Recipe Developer at HelloFresh. For even grill marks, Sidoti advises you place the lettue cut side-down on the grates.
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Whether you're using your charred bounty for a grilled Caesar salad (and yes, you should be) or to dress up a sandwich, this simple cooking technique is bound to be a crowd-pleaser