![]() Remove from the grill and top with freshly grated Parmesan. ![]() Serves 4.Īdapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011). Grill each side over direct medium heat for one minute on each side. RT FreshUpdates: The best way to get the party started All the fajita fixings on a bed of Fresh Express® Hearts of Romaine Finish with Cotija Cilantro dressing for an extra dose of deliciousness. Spoon some of the vinaigrette over each salad and serve immediately, passing additional vinaigrette at the table. Lightly brush the lettuce halves with olive oil and season with salt and pepper. Using a vegetable peeler, shave the cheese over the salads. Transfer the romaine halves, cut side up, to individual plates, and garnish each plate with one-fourth of the tomatoes and avocado. You want the lettuce to be a little wilted but still hold its shape. Turn the lettuce over and cook for about 2 minutes more. Place the romaine halves, cut side down, on the grill directly over the fire and cook until the leaves develop a little char and have begun to wilt, 2 to 3 minutes. Drizzle the cut side of each half with a little olive oil. Trim the base of the stem from each half but leave the remainder of the stem attached it holds the leaves together. Looking for a delicious and healthy grilled romaine lettuce recipe Look no further Learn how to grill romaine hearts with homemade Caesar dressing, bacon. Brush and oil the grill grate.Ĭut each romaine head in half lengthwise. You should have about 1 1/4 cups, which is more than you’ll need for this salad store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. Transfer to a bowl, stir in the honey, and season with salt and pepper. With the machine running, slowly add the canola and olive oils and process until the dressing emulsifies. To make the vinaigrette, in a blender or food processor, combine the vinegar, anchovy paste, mustard, lemon juice, oregano and roasted garlic and pulse to blend.
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