|Grilled tofu, corn, and bread with a (not grilled) salad, from last summer.|
Grilled romaine hearts are delicious, quick, and simple. They are, in fact, so easy to make that I almost feel embarrassed giving you a recipe. It's been a while since I've posted an actual recipe, though, so I'm going to do so anyway.
If this dish is a side to a big meal, one romaine half per person will do. If it's a small or simple meal, use one heart (two halves) per person.
2 hearts of romaine
2 Tbsp olive oil
salt and pepper, to taste (a few shakes of each)
Heat your grill. If you're cooking with a grill pan, you want to heat it on medium. While it's heating, pull away any outer leaves on the romaine hearts that look limp or are falling away from the rest of the heart. Cut the hearts down the middle, length-wise, so you have two long, matching halves.
Brush each side of the romaine hearts with olive oil, then set them down on the grill, cut side down. Shake a little salt and pepper over the side that's facing you.
Cook for about 2 minutes; the edges should look a little wilty in parts and brown in others. (If your grill/pan isn't totally hot yet, this could take 3-4 minutes, but watch it closely.) Flip the hearts, sprinkle this side with a little salt and pepper, then cook till that side is brown/wilty, another 2 minutes.
That's it! The only garnish you need is a little more salt and/or pepper, if you are so inclined. The grill turns what is essentially salad into a sophisticated-tasting side dish.