Grilled Romaine

May 17, 2024By Rex Marketing & CX Team

American Vinegar Works Grilled Romaine

Name: Grilled Romaine
Ingredients: 1 Romaine lettuce; 2 tablespoons of finely minced shallot; 1.5 tablespoons of Ultimate Red Wine Vinegar; 1.5 tablespoons of Honey Wine Vinegar (or one of our sweet apple cider vinegars); 1 tablespoon of Dijon mustard; 3 tablespoons of AVW Olive Oil, more for brushing on lettuce to grill; 1/4 cup of crumbled feta cheese (ideally brined Greek or Bulgarian); Salt &amp; black pepper to taste

Grilled lettuce is an unexpected treat and one that comes together in a blink. Done well you will get some of the smokey grill flavor on the outside coupled with the crisp texture and fresh flavor of the lettuce on the inside.

Grilled Romaine in particular is a fantastic side and makes an impression when you bring it to the table. It also has the added benefit of taking about one minute on the grill to be done and just needing a mustard vinaigrette. If you find yourself running a bit behind on the protein items this is a tasty first course that also buys you a little more time…

I am suggesting a basic mustard vinaigrette here but you can use your own favorite dressing as well as other extras to top the lettuce.

This recipe features our extra virgin olive oil, Honey Wine Vinegar, and Ultimate Red Wine Vinegar.

Grilled Romaine

Author:

American Vinegar Works

Ingredients

1 Romaine lettuce
2 tablespoons of finely minced shallot
1.5 tablespoons of Ultimate Red Wine Vinegar
1.5 tablespoons of Honey Wine Vinegar (or one of our sweet apple cider vinegars)
1 tablespoon of Dijon mustard
3 tablespoons of AVW Olive Oil, more for brushing on lettuce to grill
1/4 cup of crumbled feta cheese (ideally brined Greek or Bulgarian)
Salt & black pepper to taste

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Directions

Wash Romaine Lettuce well. Cut a thin slice off of the base. Avoid overcutting the base so that the leaves do not come apart. For presentation you may also want to trim the top in a straight line though this is optional and more for a visual presentation. Cut the lettuce in half the long way.
Prepare the vinaigrette. Combine both vinegars in a bowl and add in the minced shallot. Let shallots sit in the vinegar for about 10 minutes.
Add mustard to vinegar and shallot and mix well.
Add olive oil and whisk aggressively to emulsify. Add salt and pepper to taste. Be mindful not to add too much salt since the feta cheese is very salty and will add to the salt level of the composed dish.
Grill the lettuce. Preheat your grill to about 400 degrees. Brush the cut side of the lettuce with olive oil. No need to drown it—just enough olive oil to season lightly and prevent the lettuce from sticking to the grill.
Set the lettuce cut side down onto the grill. It is likely that you have some flare ups from the olive oil. Don’t worry this will be fast. Close the lid. After about 30 seconds flip the lettuce carefully and let grill on the outside another 30 seconds or so with lid closed. The lettuce is done.
Plate the lettuce cut side up. Spoon vinaigrette generously over the lettuce, including shallots. Spread crumbled feta cheese over the lettuce and serve.

Grilled Romaine

American Vinegar Works Grilled Romaine

Grilled Romaine

Author:

Ingredients

Directions

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