Eric is a fan of grilling in good weather. That’s not to say he hasn’t grilled in inclement weather, just that he prefers to be out on the deck with some liquid refreshment grilling in nice weather. Maybe it was the experience of trying to grill all our meals when we had no power for 8 days during a snowstorm that turned him off of grilling in the snow or other bad weather!
Eric has had a lot of experience in grilling all kinds of foods. Meat and fish are pretty standard, fruit & veggies are not too hard with the right tools and potatoes are a snap. We’ve been grilling Friday night pizzas in good weather for years. Eric has even gotten the salad down! Grilled romaine is a summer must around here. It may sound a bit different, but it’s not hard at all.
Grilled Romaine (serves 2)
- 1 head of romaine lettuce
- 1 tablespoon olive oil
- 2 ounces crumbled bleu cheese
- 1 teaspoon balsamic vinegar
Cut the head of romaine lengthwise down the middle, leaving the stem on each half. Trim the very tops of the leaves off to prevent burning. Brush the cut side of the lettuce with the olive oil.
Leaving the stem on keeps the leaves together for grilling. The very tops of the leaves burn too easy on the grill so they are best cut off before grilling.
Grill the lettuce with the cut side down for 3 minutes. Remove the lettuce from the grill, placing each half on a plate, cut side up.
Just a short time on the grill for these!
Sprinkle the bleu cheese over each half then drizzle the balsamic vinegar over that. Serve immediately.
Love this combination!
A winner every time! ~Linda
Grilled Romaine (serves 2)
- 1 head of romaine lettuce
- 1 tablespoon olive oil
- 2 ounces crumbled bleu cheese
- 1 teaspoon balsamic vinegar
Cut the head of romaine lengthwise down the middle, leaving the stem on each half. Trim the very tops of the leaves off to prevent burning. Brush the cut side of the lettuce with the olive oil.
Grill the lettuce with the cut side down for 3 minutes. Remove the lettuce from the grill, placing each half on a plate, cut side up.
Sprinkle the bleu cheese over each half then drizzle the balsamic vinegar over that. Serve immediately.