If you are feeling stuck in a summer salad rut or getting bored of grilling the same veggies with each meal, this recipe is a must on your next grill night!
- 2 heads of romaine lettuce
- 1 c whole wheat bread crumbs
- 2 cloves garlic, minced
- ¼ c extra virgin olive oil (split between the breadcrumb mix and coating the romaine, you may have some left over)
- ½ tsp basil
- ½ tsp thyme
- ½ tsp oregano
- 2 tbsp balsamic vinegar
- salt & pepper to taste
Pre-heat grill to medium heat. On the stovetop, sauté minced garlic in 1 tbsp olive oil until garlic is tender. Add breadcrumbs, herbs and another tbsp of olive oil, stir together and continue to cook over medium heat until the mixture is golden brown and crisp. Meanwhile, cut romaine heads in half lengthwise making sure to leave the stem intact. Brush cut side of romaine with olive oil and place cut side down on the grill. Each grill cooks different, so watch the romaine closely and remove once the cut side gets a nice crisp edge.
Place romaine cut side up on a plate. Top with breadcrumb mix, season with salt and pepper if desired and drizzle balsamic vinegar over each.