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Charred/grilled romaine for Caesar?

post #1 of 15
Thread Starter 
Howdy,

I'm thinking of grilling some romaine and making a Caesar of half grilled/charred romaine.

I've never had grilled romaine, but I do like the taste of charred chicken on a Caesar.

Have you guys had a grilled romaine and should I proceed with it?
post #2 of 15

Yes I love charring the romaine.  Keep the romaine heart whole and slice it in 2 lengthwise.  Brush lightly with olive oil on both sides and place on the grill face down until it gets nice marks.  It doesn't take long at all, maybe a minute.  Then turn over for a few seconds and remove.  They I like to drizzle it with caesar dressing.  It's great to use a knife and fork to eat your salad lol.  Here's a picture of one I did a few months ago, it's hidden until the shrimp but you get the idea.

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post #3 of 15

Cut heart of romaine in half lengthwise. Brush lightly with olive oil on cut side. Sprinkle with salt and pepper. Place cut side down on grill. Grill just enough to slightly char on edges and get a smoky flavor, turning once during cooking to get a crisscross pattern and better char distribution. Two minutes max (guesstimate, never actually timed it).

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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 15
Quote:
Originally Posted by cheflayne View Post
 

Cut heart of romaine in half lengthwise. Brush lightly with olive oil on cut side. Sprinkle with salt and pepper. Place cut side down on grill. Grill just enough to slightly char on edges and get a smoky flavor, turning once during cooking to get a crisscross pattern and better char distribution. Two minutes max (guesstimate, never actually timed it).

 

This is exactly what I wrote.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 15
Quote:
Originally Posted by natethegreatt1 View Post

Howdy,

I'm thinking of grilling some romaine and making a Caesar of half grilled/charred romaine.

I've never had grilled romaine, but I do like the taste of charred chicken on a Caesar.

Have you guys had a grilled romaine and should I proceed with it?

Personally, I don't care for wilted, hot lettuce.  Give it a try and see how you like it.

post #6 of 15
Thread Starter 

I love the idea, here's my only problem:

 

I want to serve it as a chopped salad, still. Mainly because I want to also include half fresh romaine leaves mixed in. Unless I'm missing something, there's no reason I couldn't chop the romaine heart once I grill it, correct?

post #7 of 15
Quote:
Originally Posted by Koukouvagia View Post
 

 

This is exactly what I wrote.


Yes I realize that, my post was 1 minute behind yours. My apologies if you think I was trying to steal your thunder as that is not the case. I was merely typing, which I do fairly slowly, as your reply was being posted so I didn't see it

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 15
Quote:
Originally Posted by natethegreatt1 View Post
 

I love the idea, here's my only problem:

 

I want to serve it as a chopped salad, still. Mainly because I want to also include half fresh romaine leaves mixed in. Unless I'm missing something, there's no reason I couldn't chop the romaine heart once I grill it, correct?


That is absolutely correct and as long as it's encounter with the grill is a short one, it should be still be crispy and not wilted.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 15

Grilling lettuce!! Now there's a novel idea .... for me. Well I've grilled radicchio, but never romaine. This thread really makes me want to try! Thanks @Koukouvagia and @cheflayne for sharing the technique. 

post #10 of 15
Thread Starter 

Ok so now I have chicken breasts and I want to pan sear them for a nice crust.

 

What spices other than salt and pepper should I put on the chicken?

 

**I'm really looking for one or two seasonings that will really set off the rest of the caesar salad. I was thinking lemon thyme...? Any other suggestions?

post #11 of 15
Quote:
Originally Posted by cheflayne View Post


Yes I realize that, my post was 1 minute behind yours. My apologies if you think I was trying to steal your thunder as that is not the case. I was merely typing, which I do fairly slowly, as your reply was being posted so I didn't see it
Haha no have no thunder and if I did you're welcome to steal it lol. Forgive me, I sit at the computer first thing in the morning, anything I type before my 13th sip of coffee is always groggy. I should have said "great minds think alike!!"

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 15
N
Quote:
Originally Posted by natethegreatt1 View Post

I love the idea, here's my only problem:

I want to serve it as a chopped salad, still. Mainly because I want to also include half fresh romaine leaves mixed in. Unless I'm missing something, there's no reason I couldn't chop the romaine heart once I grill it, correct?
o reason at all but grilling it whole makes it much easier to grill. Chop away but again I have to stress how satisfying it is to cut a salad with a knife and fork!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 15

Interesting discussion. I don't prefer grilled over the traditional but reading this made me think, what if you cut the heart lengthwise and then put it in a freezer and were careful not to actually freeze it? I would think you could get more surface char while minimizing the wilting. I may have to try this tomorrow. :)

post #14 of 15
Quote:
Originally Posted by eastshores View Post
 

Interesting discussion. I don't prefer grilled over the traditional but reading this made me think, what if you cut the heart lengthwise and then put it in a freezer and were careful not to actually freeze it? I would think you could get more surface char while minimizing the wilting. I may have to try this tomorrow. :)

 

I don't know.  I find that romaine is very durable and as long as you just char it a little bit it doesn't wilt, it has a good balance between char, and a little wilt and still crisp on the inside.  

 

Whatever happened to the wilted salad anyway?  Wasn't it all the rage to eat wilted spinach salads?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 15

If you do decide you would like an un-chopped grilled Romaine salad, here's another idea:

 

BLT Salad with Buttermilk Dressing:

 

http://www.bhg.com/recipe/blt-salad-with-buttermilk-dressing-1/

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