The lettuce was tender yet still a little crunch in the veins. And the whole dish itself is flavorful enough that I didn't even want to add salt or pepper. I never thought that lettuce could be cooked, but, boy, was I wrong! Lettuce is a vegetable, or at least we eat it like one. Romaine lettuce (Lactuca sativa L.), which is often called “cos lettuce” in some parts of the world, is a variety of lettuce from the Longifolia/Asteraceae plant family. Have a picture you'd like to add to your comment? This is a simple but delicious salad. That would definitely liven it up! Please try again later. The lemon juice added a nice, subtle tang to the butter/chicken stock mixture. You're not doomed to a meal of fast food or mouthfuls of soggy salad. I liked using the butter instead of olive oil and used organic chicken stock. I mixed in some Swiss chard with my romaine, and I absolutely loved it! I have a grill pan, don’t know if I should use that or just put it on the actual burner itself. Elise is dedicated to helping home cooks be successful in the kitchen. You have the best ideas! Nonetheless, each time I made this, it turned out lovely. When you’re done with the grilling, you can either serve them whole (one romaine heart per person), or slice them crosswise, and toss them in a bowl for a grilled salad. Place romaine lettuce halves on preheated grill, turning as necessary, until cooked and wilted, about 5 minutes. It stands to reason that the vegetable we call lettuce, if endowed with enough structure, which romaine has, would also be good grilled. Use the freshest lettuce that you can find. Enter your email address and get all of our updates sent to your inbox the moment they're posted. A perfect warm-weather dish. I used vegetable broth rather than chicken broth. You want to wilt the lettuce with the bacon vinaigrette so don’t start with a wilted lettuce. It’s lovely as can be especially with lettuce that’s fresh from the garden or farmers market. After adding the last tablespoon of butter, I took it off the heat, swirling it to create the emulsion. Thin head lettuce to stand from 12 to 14 inches apart. Have you tried this recipe? The pine nuts are a wonderful garnish to the finished dish, adding both texture and a bit of sweetness. Then suddenly, I came outside one morning and the bottom leaves were wilted. I added some fresh parmesan since I just bought a piece. You … That, plus the fact that I had all the ingredients on hand, makes this recipe perfect for a nice dinner when you don't want to make an extra trip to the grocery store. Wow, that looks fantastic! I just used romane lettuce olive oil and himilayan pink salt, grilled like 5 minutes, it tastes straight buttery/nutty but without that butter oversaturation flavor. We'd love to see your creations on Instagram, Facebook, and Twitter. Served whole, or chopped for a grilled salad. Wrapped in romaine lettuce leaves and finished with roasted peanuts and mint leaves. You might have fond memories of this famous Southern salad. Had to add another 1 to 2 tablespoons. The sauce is simple and tastes just of butter and lemon, but it somehow doesn't feel like you're just eating butter or lemon juice. 1 large head romaine lettuce (about 1 lb), outer leaves discarded, 1 teaspoon freshly squeezed lemon juice, plus more to taste, Pastéis de Nata ~ Portuguese Custard Tarts. This recipe fulfills everything that I was looking for. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Why that’s just… just pretentious, that’s what. And what better way to use fresh-from-the-garden spring lettuce and green onions. Please review the Comment Policy. Saving this as favorite. • Romaine lettuce does not form heart. Lettuce suffering from drought stress wilts quickly and fails to put on new growth. I must try grilled, or baked as it would be in my case, lettuce. The stock disappeared almost as soon as I put it in the pan. In this case, after the chicken was … Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Excellent Source of Antioxidants Vitamin A and Vitamin C. Just one cup of romaine lettuce nutrition … Lettuce just isn’t part of the grilling food group people! And as always, please take a gander at our comment policy before posting. In other words, it's wilted and browning at the edges. Good appetite! I split the butter, stock, and lemon juice equally between the 2 pans. https://mostly-greek.com/2019/05/27/sauteed-romaine-lettuce-with-parmesan You're not doomed to a meal of fast food or mouthfuls of soggy salad. I love this recipe for the taste the melted butter gave to the cooked lettuce, as well as the bright lemon addition and the buttery pine nuts. Serve whole or chopped and combined into a salad. I think the heavy pan helped in that using a small amount of butter (1 tablespoon) doesn’t quite cover the bottom before it foams and you add the lettuce. A few weeks ago I planted some small lettuce plants (romaine, butter crunch, and green leaf) in my garden. VEGAN WILTED LETTUCE SALAD : 2-3 heads leaf lettuce (Romaine, red leaf, etc.) Additionally, I'd echo the author: closely watch the pine nuts while toasting since they do turn from golden to burnt very quickly. It took longer than 3 minutes for my romaine to become nicely browned, and I wondered if I should've started with hotter pans. One of the great things about being a food blogger is that it compels you to be somewhat adventurous in your food. It's unusual but tasty. Baking & Spices. I cooked the lettuce for 3 full minutes, turning it frequently. Use the freshest lettuce that you can find. Did you know you can save this recipe and order the ingredients for. Our Favorite Videos Get Recipe » Why in the world would anyone want to grill lettuce? I have been making romaine this way for years and it’s always a hit with guests. Not that we’ve got anything against salad, but we’ve got a soft spot for these gently wilted lettuce leaves in our hearts as well as our weekly rotation of quick and easy side dishes. This sautéed romaine recipe is simple, delicious, and requires ingredients easily procured year-round and familiar to most. Sorry, our subscription service is unavailable. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Go on. In order to get a good sear, I had my stove on high, and things happen very quickly in this recipe so I found a very hot pan to be necessary in achieving nice char before everything overcooks. Thanks for waiting. The romaine hearts are closed, dirt doesn’t get in so you don’t have to wash inside. Just toast over not-too-high heat until you see a little color (do this in a dry pan, and just before you see the color changing to a toasted tan, you may also notice that a tiny film of oil is being expressed from the nuts). I thought the finished dish could use more lemon and spooned a bit more juice atop. Getting lettuce to last longer can be frustrating. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. The long leaves of romaine heads also make for a striking presentation, which adds to the appeal. These were long hearts and would not comfortably fit together inside of a large sauté pan, so I used 2 pans. Add the pine nuts and cook just until everything is warmed through. better to add dressing after cooking b/c adding oil before cooking leads to huge fires under the grill and soggy lettuce. https://leitesculinaria.com/99286/recipes-sauteed-romaine.html Thanks to Sandy for sharing this excellent family recipe. Preparation. Drizzle with lemon juice to serve. Wet and soggy soil causes the plant's roots to drown and rot. If you have a really large romaine lettuce than go ahead and cut it again the long way and you will have 4 heads of lettuce. And it is! Preheat grill for medium heat and lightly oil the grate. Any suggestions? I’ve done similar for years, except….grille the romaine, then when serving, brush on blue cheese dressing (home made is best, pre-made works), sprinkle with crumbled blue cheese and crumbled crisp bacon. Everything is going to happen very quickly, and when you add the stock and lemon juice, it will vaporize if your pan is on the hot side, leaving very little to emulsify with the remaining butter. I also slice down the center because the vinaigrette gets between the leaves and has an even better taste. ... 12 cups Romaine lettuce. One question, can this also be done on an electric indoor grill? I tried this tonight on the grill and we loved it. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. Other times, you get to the grocery store near the end of day and the only lettuce or greens available look a little on the sad side. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I'd recommend giving this a try just to introduce people to the world of seared lettuces; it's an eye-opener. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. In this case, oil helps the outside of the lettuce get better browning, without sticking to the grill. Preparation. Let us know what you think. Drizzle olive oil over romaine lettuce and … I served it with kasha and German sausage—the whole meal was very good and the two of us (my husband and I) shared the whole plate of lettuce. Wrap it in proscuitto then lightly spray with olive oil and used organic chicken stock lettuce get better,! 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