We already had two other kinds of lettuce in the fridge -- organic mesclun mix (my choice) and iceberg lettuce (his choice). So, when I opened the crisper and saw the romaine, I was just like -- okay. We have too many lettuces in this teeny home.
We were grilling out burgers the other night, and I remembered that I'd recently seen a recipe for grilled romaine. A quick Google search, and we had a great and easy side dish!
You'll want to cut your lettuce in half and then put all of your good seasonings on the cut side (flat side).
Drizzle them generously with olive oil and shake on steak seasoning.
On to a hot grill they go, cut side down, for five minutes.
You'll know they are done when they are nicely charred and wilted.
Served alongside burgers and a fresh fruit salad, this was a great way to get in some greens!
AND, a great way to put a dent in the plethora of lettuces in our fridge.