- Egyptian women's rights advocate Azza Soliman freed on bail
- Sweden joins dash to host EU drugs agency instead of London after Brexit
- European Tour Hong Kong Open scores
- The Latest: ICRC and Red Crescent evacuate 148 from Aleppo
- Danish lawmaker: Warning shots should be fired at migrants
- Cancer patient who lost most of his penis takes legal action against Southend Hospital
- 'He'll rest at peace in the mountains': Family give their touching tribute to 'imaginative and adventurous' Oxford University student who died on Varsity ski trip in French Alps
- Russian missile test goes spectacularly wrong when rocket destroys its launcher amid reports Russia has given up on strikes from Putin’s only aircraft carrier
- Earth could be DESTROYED in a fiery inferno as the sun swells to 100 times its current size
- Poundland told of misspelling 'misteltoe' on Christmas decorations by SIX-year-old
More from Recipes
- Inside M&S factory where 22,500 mince pies are made every HOUR
- Karl Stefanovic feasts on pizza at restaurant of Sofia Levin's fiance
- Kellogg's paid 'independent experts' $13,000 a year to push their breakfast cereals without telling anyone they worked for the company
- How healthy is your sushi snack? Lunch boxes from High Street chains can contain more calories than a BIG MAC (and more sugar than biscuits)
- Melbourne market begins selling CHOCOLATE CHEESE imported from Italy
Grilled Romaine Lettuce Recipe
Prep time: 10 minutes
Cook time: 10 minutes
What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.
3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper
1 Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
2 Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
3 Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
Yield: Serves 3-4.