Grilled Romaine Recipe
1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 tablespoon olive oil
Freshly ground black pepper
1 cup finely grated Parmesan
Vegetable spray, for pan
Place vinegar in shallow pan and place in the freezer.
Allow the vinegar to freeze, approximately 2 hours.
Once frozen, scrape with a fork to create a shaved ice texture.
Return the vinegar to the freezer until ready to use.
Cut each heart of romaine in half lengthwise so that the root keeps each piece together.
Lightly brush the cut side of the romaine pieces with olive oil.
Season with the pepper.
Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice.
Pairs Well With
Just saw this on TV...looks and sounds great
Grilled Romaine Recipe courtesy Alton Brown, 2005
See this recipe on air Thursday Aug. 09,07 at 8:00 PM ET/PT.
Show: Good Eats
Episode: Good Wine Gone Bad