Grilled mini romaine
Our crunchy mini romaine is a versatile personal sized head of lettuce. Here we offer a grilled version with a pungent garlic vinaigrette. This makes a good accompaniment to a mixed grill.
Ingredients
Serves 6 people
- 6 Kenter Canyon Farms heads of mini romaine outer leaves removed and cut in half lengthwise
- 4-6 cloves good garlic
- ½ cup grated parmesan
- ½ cup olive oil
- 5 tablespoons white wine vinegar
- Sea salt and fresh ground pepper to taste
Preparation
Prep: 10 min • Cook: 10 min • Ready in: 20 min
Brush the cut halves of mini romaine with olive oil and place over medium coals and grill for 7-10 minutes turning once. Meanwhile make the dressing by crushing the garlic with salt and mixing it up with the oil and vinegar and parmesan. Arrange grilled mini romaine halves on a platter and spoon the sauce over the tops, salt and pepper and serve while still warm.
Recipe from the Kenter Canyon Farms test kitchen