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Grilled Romaine Salad
Description:A perfect appetizer for anything off the Big Green Egg.
• 2 Romaine Hearts
Olive oil
Parmesian Cheese
Salt & Pepper
Instructions:Cut the Romaine Hearts down the middle. Pull off any loose external leaves. You want a small tight bunch. Brush with olive oil. Sprinkle with fresh parmesian cheese. Push some cheese into the folds of the leaves. Sprinkle with salt and pepper and whatever spices you like. Put into the fridge to keep these nice and cold. Take out at the last minute.

After grilling your meat, steak, etc., crank up the heat and flames in your Green Egg. Put the Romaine Hearts face up on the grill for 2 minutes, then flip over for a few minutes. It will make your grill a bit messy, so leave the heat up to burn off that cheese.

Serve immediately. I dont add any extra dressing, but a bit of Italian or Remolaude dressing is nice. Enjoy!

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 21 Mar 2006 15:13:41 UTCViewed:4287 times
Author:Patrick WeldonEmail:patrickweldon@hotmail.com
Rating:4,70 (10 votes)

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