WebPut the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette. Grill the romaine hearts until lightly …
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WebPreheat your grill to 450-500 degrees F for high heat, direct grilling. Make the ranch dressing. In a bowl, combine the sour cream and buttermilk, stirring until smooth. Add in …
WebDrizzle each side liberally with olive oil and balsamic vinegar, and add several pinches kosher salt and fresh ground black pepper. Place the romaine hearts on the grill, and …
WebCut each lettuce head lengthwise in half. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and pepper. Brush the dressing over the lettuce …
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WebGrill the lettuce leaves on medium-high heat. Place the cut side down first for about 2-3 minutes, then flip and cook for another 2 minutes. To get grill marks, add a lid as soon as …
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WebPreheat the grill to 400°F (200°c). This is a medium-high heat. While the lettuce is grilling or earlier if time permits, make the apple cider vinaigrette. Whisk the remaining olive oil (1/4 …
WebRepeat with the remaining corn. Mix the salad: Add the tomatoes, green onions, parsley, sumac, Aleppo pepper (if using), lemon juice and a drizzle of olive oil to the bowl with the …
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WebWith cut sides up, brush the romaine hearts with olive oil and balsamic mixture. Sprinkle salt and pepper. Grill lettuce (uncovered), cut side face down, for 2 minutes. Flip and cook 1 …
WebIn a small bowl, add olive oil, anchovy paste, garlic and salt; stir with brush to combine. Brush each side of romaine heart lightly (just for grilling, so try not to get much …
WebCoat both sides with olive oil or your favorite type of oil and then sprinkle on salt and black pepper. Place the lettuce halves on the gas grill cut side down over a low to medium …
WebPrepare your grill for direct heat. Rinse/dry the romaine hearts, drizzle with olive oil, sea salt and pepper. Grill the romaine hearts on direct for 3-4 minutes each side, or until char …
WebCut the lettuce in half lengthwise so the core holds the leaves onto both sides of the head. Brush with olive oil on both the cut side and the outside of each half. Season the lettuce …
WebInstructions. Preheat Grill: Preheat grill to high. Prep Vinaigrette: Add all vinaigrette ingredients to a small bowl or Pyrex and whisk. Prep Romaine: Wash the whole head of …
WebShake off the excess water. Slice each head of romaine in half vertically. In a bowl, mix together the olive oil, garlic powder, thyme, rosemary, kosher salt, and fresh ground …
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WebPreheat the grill to high heat. While the grill is heating, cut each romaine heart in half lengthwise. Lightly spray the cut side with olive oil and season with salt and pepper. …
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WebLightly spray with olive oil spray and season with salt and pepper. Cut the lemon in half and place it cut side down on the grill. Add the romaine to the grill, cut side down and cook 2 …
WebInstructions. Clean the grill grates and set the grill to a medium-high heat. Pull any loose outer leaves off of the romaine and save those for another use. Slice the romaine …