Don’t you love when you find a dish that is a surprise? I would have never thought to grill Romaine lettuce however I was served this as the prelude to a delicious meal at the Venice Café and immediately had to figure out a way to duplicate it.
Romaine lettuce is a staple in our house. So is Balsamic vinegar. So this is a dish that can be whipped up at any time. Of course it helps to have the predictably wonderful Gulf coast weather in Florida which allows us to barbecue almost every day.
This is a delicious sweet-tart dish. A bit of feta cheese sprinkled on top completes your deceiving simple gourmet dish. Plan on ½ heart of Romaine lettuce and ½ cup Balsamic vinegar per person. This recipe is for 4 people but it is easy to fix the dish for more.
Balsamic Vinegar Reduction
2 cups Balsamic vinegar
2 teaspoons sugar
Pour vinegar and sugar in a pan and cook on the highest temperature. Whisk it constantly so it doesn’t burn. The reduction is finished when it is about half the amount you started with and syrupy. Place pan on lowest temperature and whisk occasionally.
Grilled Romaine Lettuce Hearts
2 large hearts of Romaine lettuce
2 tablespoon extra virgin olive oil
Slice the Romaine lettuce hearts in half length-wise. Brush olive oil on the sliced sides. Place hearts on the grill. The lettuce will wilt. Cook until the bottom is slightly brown.
Transfer each half heart to a salad plate and dribble warm Balsamic vinegar reduction over them. Sprinkle a bit of feta cheese and grind some Himalayan salt and pepper over your masterpiece and serve immediately.