Romaine is a great companion for a grilled medium rare steak, but don’t leave it on the grill too long, or the leaves may scorch. —Stuart Pritchard, Commerce, Texas
- 3/4 cup olive oil
- 2/3 cup balsamic vinegar
- 6 romaine hearts, halved lengthwise with cores intact
- Salt and pepper to taste
- In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper. Yield: 12 servings.
Originally published as Grilled Romaine Hearts in Taste of Home June/July 2012, p23
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