-=> Quoting Dave Drum to Jim Weller <=-

 JW> split pea soup  (with) Romaine lettuce

 DD> We do cabbage, celery and bok choy in soups - so why not lettuce?
 DD> Makes sense to me.

You can even grill it.
 
--MM

Grilled Romaine 2

FOR THE DRESSING
1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons cider vinegar
 Kosher salt and black pepper
 FOR THE SALAD:
 2 tablespoons extra-virgin olive oil
 2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads
 cut lengthwise into quarters
 1/2 cup grated Parmesan

Lettuces do nicely on the grill, softening slightly at their centers
and charring beautifully at their tips. Their bitterness is a fine
counterpart to the sweet spiciness of a lot of grilled foods. In
this recipe, the dressing is Caesar-like. Mustard and mayonnaise
serve as emulsifiers, while anchovies, garlic and vinegar provide a
welcome kick.

Build a fire in your grill, leaving one side free of coals. When
coals are covered with gray ash and the temperature is medium (you
can hold your hand 5 inches above the coals for 5 to 7 seconds), you
are ready to cook. (For a gas grill, turn all burners to high, lower
cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and
add the minced anchovies. Using a whisk, mix and mash these
ingredients together until they form a paste. Add the mayonnaise and
the mustard and whisk. Add the olive oil, whisking all the while,
and then the vinegar. Season to taste with salt and pepper. Set
aside.

Make the salad: Drizzle the olive oil over the quartered heads of
lettuce. Lightly grill these directly over the hot coals for 15 to
20 seconds on each side, until they are lightly golden, then remove
to the cool side of the grill. Using a pastry brush or a small
spoon, paint the dressing over the lettuce, making sure to get
dressing between the leaves. Sprinkle the lettuce with Parmesan and
cover the grill for 1 or 2 minutes to allow the cheese to melt and
the lettuce to soften further. Remove lettuce to a platter and
serve.

Featured in: Mixed Grill, The American Way, By Sam Sifton

From: The New York Times

---

Cheers

Jim


... Romaine lettuce has killed more people than pot.

___ Blue Wave/QWK v2.20