California Central Coast Recipes
Grilled Romaine with Raspberry- Walnut Vinaigrette
Grilled Romaine with a Raspberry Walnut Vinaigrette is a marvelous grilled appetizer or salad. It's very unusual as well as flavorful. This too, is a simple recipe to make. Using Hearts of Romaine, you simply coat the romaine wedges in olive oil and add a little salt and pepper, then grill for a few minutes.Then put the grilled wedges on plates and top with our Raspberry-Walnut Vinaigrette
and if you have them to spare, some chopped walnuts and raspberries. It's so good, you almost want to make it a meal!!
Preparation time: 10 minutesCooking time: 5 minutes
2 Firm Hearts of Romaine
Extra Virgin Olive Oil
Salt and Pepper to taste
1 Cup Raspberry-Walnut Vinaigrette
1 Wash the Romaine and remove any loose outside leaves. Leave the stem intact.
2 Cut the lettuce, down the center through the stem into halves. Bush the cut side with extra virgin olive oil and salt and pepper to taste.
3 Place the lettuce halves on a medium high grill, cut side up and grill for 3 to 4 minutes. Flip the lettuce to cut side down and grill for a few minutes more until done.
4 Remove from the grill and dribble each lettuce half with the Raspberry Vinaigrette. Serve immediately.
This is good side dish for grilled chicken. As an appetizer, serve with a dry white wine like a Chardonnay or a Sauvingon Blanc.