WebDress the romaine. Transfer the romaine cut-side up to a serving platter. Squeeze the juice from the lemon half over the romaine. Season with 1/2 teaspoon black pepper, drizzle …
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WebRemove any wilted or browned leaves. Cut each lettuce head lengthwise in half. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and …
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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 …
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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 …
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 …
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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WebStep 2. Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they …
WebDress Romaine: Place romaine on a large baking sheet, cut side down, and use a silicone brush to generously brush the outside of the leaves with vinaigrette. Flip the romaine …
WebAdd the romaine to the grill, cut side down and cook 2 to 3 minutes or just until lightly charred. Remove the lettuce and lemons from the grill. Arrange the lettuce cut side up on …
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 …
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 …
WebWash and dry the Romaine lettuce, keeping the hearts whole and together. To drain, set them upside down in a colander to get all of the water to run out from between the …
WebPreheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning. Place lettuce cut side-down on preheated grill. Cook …
WebAdd the onion, vinegar, sugar, pepper flakes, allspice, bay leaf, and cloves to a small saucepan. Bring to a boil over medium-heat, stirring until the sugar dissolves, about 1 …
WebHalve the romaine hearts lengthwise, leaving the cores intact. Brush all the surfaces of the lettuce with the olive oil. Grill the hearts, cut side down, over medium heat for 2 to 2 1/2 …
WebStream in 1/4 cup olive oil. Set aside. To Prepare Salad. Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the heads in thirds lengthwise. Lightly brush the …