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Melted Romaine
All natural cherry BBQ chips infuse tangy smoky flavor in this recipe for Grilled Melted Romaine Lettuce.
Ingredients:
2 medium heads romaine lettuce
Fine sea salt
½ cup finely grated Parmigiano-Reggiano
1 TBSP finely grated lemon zest
2 TSP freshly squeezed lemon juice
Freshly ground black pepper
Directions:
- For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- Remove any tough outer leaves from the heads of lettuce and slice off any brown parts from the root ends. Quarter the heads of lettuce lengthwise, keeping the root intact so the long wedges stay together. Season both sides of the lettuce wedges with salt to taste.
- When the grill is hot and the chips are smoking, arrange the lettuce cut side down on the grill and grill for 5 minutes. Turn the wedges cut side up and continue cooking until the lettuce wilts, about 5 more minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Remove from the grill and sprinkle with the cheese, lemon zest, juice, and four turns of black pepper and serve.
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