Lettuce that is grilled is an unfamiliar concept to many. Individuals often connect lettuce with having a cold salad: nevertheless grilled lettuce produces very intriguing flavors. The char on the lettuce reduces its bitterness and infuses a pleasant sweet smoky flavor. Try grilling some polypeptides for the salad for example: bacon, shrimp or poultry. The procedure for grilling may caramelize proteins, which helps seal in flavours and the natural juices. Read the instructions below or click over to the video to see this recipe in action.

Grilled Romaine Salad with Shrimp

Serves: 4
Preparation time: 20 minutes
Cooking Time: 1 minute
Fixings:
3 heads of romaine lettuce
Grilled shrimp, about 5 per person
Oil

Vinaigrette:

1/2 cup olive oil
2 tbsps Dijon mustard
1 tablespoons sugar
Sodium & pepper
3 tablespoons raisins
Sodium & pepper

Directions:

  1. Make vinaigrette by whisking the ingredients together in a bowl.
  2. Wash the heads of romaine, then clean each leaf of romaine with olive oil and season with pepper and salt.
  3. Place the romaine leaves onto the grill over direct medium heat. Shut the top and allow it to cook for 30 seconds or till slightly wilted. Eliminate from your grill.
  4. Set lettuce that is grilled on an area. Add cooked shrimp (or poultry or whatever polypeptides you want to add to your salads). Add goat cheese, walnuts, raisins that are golden. APPRECIATE!