During this week’s trip to the vegetable market, we picked up some Romaine Hearts. I usually don’t buy romaine hearts because they are expensive, but yesterday they were cheaper than the whole head of romaine.
Now, what to do with 3 romaine hearts before it goes bad.
I don’t like to throw food away. With just 2 people to cook for, sometimes it is hard to judge how much to buy and cook. As I’ve said before, we now have leftovers, something we haven’t had in the past.
I’m still learning to cut back on the amount I buy and the amount I cook.
The romaine hearts were in a package of 3. Last night I added a little bit into a salad we had with dinner. I went looking for other uses of these beautiful hearts besides just cut up in salad and on sandwiches.
Grilled Romaine Hearts
- 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
Trim the top off the leaves of the romaine and pull off any brown leaves on the outside of the lettuce head. Also, trim the brown end from the root, leaving the root in place to hold the head together.
Turn the grill on to high, with a direct heat available. While the grill is heating prepare the vinaigrette. Put the olive oil, vinegar, and spices in a bowl and whisk until well blended.
Paint the lettuce with the vinaigrette on all sides and place on the grill. Turn every minute or so until all sides are done.
If any of the vinaigrette is left, serve it on the side for drizzling over the grilled romaine hearts.
Do you have other recipes like this one? Please share in the comments below.
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