What’s Cooking in Gail’s Kitchen? The Daily Special: Rustic Romaine Parmigiana-Reggiano! Fire up the grill, you’re about to experience an explosion of flavor! The first time I heard of grilled romaine, I couldn’t wrap my mind around anyone actually agreeing to eat warm lettuce. Once I tried it, I knew I was in heaven. The secret is high heat to char the edges. That gives it a smoky crisp taste that lingers on the tip of your tongue.
RUSTIC ROMAINE PARMIGIANA-REGGIANO
1 head of romaine lettuce
3 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon marjoram
1/8 teaspoon garlic powder
1/8 teaspoon sea salt
Crushed red pepper flakes to taste
1/4 cup parmigiana-reggiano cheese, grated
Wash romaine and drip dry. Remove the browned root end, leaving a partial stem to hold the leaves together. Slice romaine lengthwise and place on a plate. Lightly coat with non-stick oil. Sprinkle sea salt and red pepper flakes. Preheat grill to high. In a small bowl, whisk together olive oil, oregano, basil, marjoram, and garlic powder. Set aside. Grill the romaine until lightly brown on all sides, turning with tongs every minute or so. Remove to a platter. Drizzle olive oil over each half. Sprinkle with cheese. Serve immediately.