Image By Chris McIntosh for Boston Organics
1 large romaine heart1 1/2 Tbsp olive oil
1 1/2 Tbsp cider vinegar (or red wine vinegar)
1 tsp chopped fresh herbs such as rosemary, thyme, oregano (or 1/2 teaspoon dried mixed herbs)1/8 tsp saltPinch freshly ground black pepper4 Tbsp ranch or bleu cheese dressing1/2 medium tomato, roughly chopped to 1/2-in cubes1/2 ripe avocado, roughly chopped to 1/2-in cubes1/2 small onion, roughly chopped to 1/2-in pieces
1 slice bacon, chopped (optional)
Prep the romaine hearts by removing any wilted leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end. Slice the heart in half lengthwise, being careful to keep your slice centered so each half remains intact after separation.
In a medium bowl, whisk the olive oil, vinegar, herbs, salt and pepper.
Heat your grill on high. Apply the marinade all over the lettuce hearts using a basting brush.
Grill the romaine hearts until lightly browned on both sides, turning after a minute or two.
Plate the romaine hearts. Add dressing first, then top with chopped tomato, avocado, onion and bacon, if desired.
Serves 2.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 25 of 2015.