Grilled Lettuce Salad
I’m probably not the first person to suggest the grilling of lettuce to you. If that’s true, then I’m definitely not the first person to say: do not be afraid.
When I first told my guests that a grilled lettuce salad was on the menu, I got a couple strange looks. I think grilled lettuce sounds strange because we never heat our lettuce in any way–lettuce doesn’t really get sauteed or pureed; it’s purely salad and sandwich fare. Well, I say pshaw!
This grilled lettuce still tastes fresh and crisp the way we expect lettuce to, but it transforms this light side dish into a savory feast.
If you’re still feeling wary, let’s make a compromise. One day, when you’re already grilling up some corn and other goodies, throw some lettuce on the grill and dress it up the way you would you favorite salad (below is mine). Just try it, you’ll like it. :P
- 1/2 tsp olive oil
- 2 tbsp balsamic vinegar
- salt & pepper to taste
- 2 tbsp Parmesan cheese
- 1/4 cup olives
- 2 small heads bib lettuce
- Okay, get your grill ready in whatever way you do and make sure your grill plate is clean. While you’re waiting, heat the balsamic vinegar in a small frying pan and cook until thick. Mix vigorously with olive oil and set aside.
- When the grill is ready, cut your bib lettuce heads in half and place face-down on the grill. Check lettuce often; you’re looking for a nice char on the face without wilting the little things. Flip and repeat.
- When the lettuce is done, sprinkle each half with a quarter of the vinegar mixture; sprinkle Parmesan cheese, salt and pepper to taste. Garnish with olives. Serve and enjoy!