Welcome to the new and improved Carano's Cucina. I make a lot of kick ass food and go out to some amazing restaurants. Take a look around and make yourself at home :)

Wednesday, May 26, 2010

I Finally Made It!

Back in 2006, my family went on a vacation to Charleston, SC. You may remember a little discussion about this trip when I blogged peach pie (mmm peach pie). During that trip, we went to a restaurant. I can't remember the name but it was near Fort Sumpter. Anyway, at this restaurant I had a Grilled Romaine salad. It was so good, and I said back then that I would make this when I got home. Well I never did but it was always in the back of my mind.

No longer! I saw Romaine hearts in the store for a good price and snapped up with this salad in mind. Romaine hearts have all the outer leaves removed and what you get is all the tender inner leaves, so one whole heart serves one person. Clean the Romaine hearts and split in half but do not remove the core. The core will keep the heart intact on the grill.

Drizzle the halves with olive oil and place on a hot grill.

Don't walk away because this does not take long. After a few minutes turn the hearts and grill the other side.

You want them to be just starting to wilt down and have a some nice char marks. But if you go too far, the leaves will get brittle.

Once it's done, chop up the lettuce and put it in a big bowl. Add your fave salad fixings! I added grape tomatoes and fresh edamame and dressed lightly with olive oil and balsamic vinegar. I think a nice lemon vinaigrette would be good with this too. This salad is a really delicious change of pace from the norm.

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