Grilled Romaine

by Trans Chef

Oh, the horror of late discovery! How could one have missed the delightful sensation of grilled romaine hearts until now? (Insert exclamation of appalled astonishment here!) I’ve only recently discovered this wonderfully smoky and crispy little gem when I ordered takeout from The Reservoir in Uptown, Chicago. I was in the mood for a burger (Their Uptown Burger is tasty too!) and decided to get a green salad instead of fries so I didn’t feel as guilty for indulging in a massive burger. Normally, I would opt for a cute little garden salad, but something led me to choose their grilled caesar. And what a remarkable idea it turned out to be! The dish made such an impression that I even savored it sans dressing, a testament to its sheer deliciousness. (In other words, I loved it so much I ate it without any dressing!)

Naturally, I embarked on a mission to recreate this culinary masterpiece! Ironically, it has proven to be a lot more complicated than I initially expected. A prime example of this is romaine, despite its sturdy nature, has the tendency to absorb any odors emanating from the grill. Therefore, depending on what has been cooked on the grill before or any burnt oils, your salad might end up with a slight taste of those flavors. Also, it should go without saying, but OIL THE FOOD AND NOT THE GRILL! 😉

But fear not, for I have persisted in my mission to bring you the ultimate recipe for grilled romaine hearts. Prepare yourself for a culinary adventure that combines the simplicity of grilling with the exquisite crunch of romaine hearts. Follow these instructions carefully, and you’ll be rewarded with a dish that will tantalize your taste buds and leave you craving for more. Let’s dive into the recipe and unlock the secrets of grilled romaine perfection!

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