You can grill most foods, especially lettuce. This recipe gives the Romaine lettuce a serious flavor boost with blue cheese, walnuts and syrup.
- 1 romaine lettuce
- 3 oz blue cheese
- 1 oz roasted walnuts
- 2 tbsp olive oil
- 1 tsp flaked sea salt
- 1 tbsp balsamic vinegar creme
- Start by taking the blue cheese out of the fridge an hour ahead of cooking. You want the cheese at room temp for the flavors to come out fully.
- Now cut the lettuce in half lengthwise. Keep the root, so it all holds together. Brush the cut surfaces and outside with liberal amounts of olive oil. Sprinkle sea salt on the cut surfaces.
- Grill the lettuce over high direct heat for 1-2 minutes per side. Remove it when it has gotten a nice color, and place the halves cut side up on a plate. Sprinkle the blue cheese on the lettuce, sprinkle roughly chopped walnuts, and finish by drizzling balsamic vinegar creme over. Now dig in immediately!