RECIPE | Griddled Romaine Lettuce Hearts22nd January 2015
Serves 2 | Prep 5 mins | Cook 5 mins
Simplicity at it’s very best. I actually now prefer these lettuce hearts cooked as opposed to in a cold salad. Slightly charred matched with a sharp, creamy dressing this simple side could match any main, or you may even want to serve it as an unusual starting course.
– Just 94g of romaine lettuce provides you with 107% vitamin K, 45% vitamin A, and 31% of folate, of your recommended daily intake, to name a few!
(SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=61 ). Make the romaine your new romance with lettuce. Compared to the standard iceberg lettuce, the romaine has; less sugars and salt, twice the amount of protein and calcium, three times the vitamin K, four times the amount of iron, eight times the vitamin C, and seventeen times the amount of vitamin A. It’s a no-brainer. SOURCE: (http://www.care2.com/greenliving/10-powerful-advantages-of-eating-lettuce.html )
For the dressing:
1 ½ tbsp olive oil
1 tbsp mayonnaise
1 tbsp worcestershire sauce
1 lemon, juice of
1 garlic clove, crushed
Salt & pepper, to tase
1 Romaine lettuce heart, halved
- Mix all the ingredients for the dressing together in a small bowl with a whisk. Set aside.
- Lightly oil the lettuce halves on their cut sides with a brush, and heat a griddle pan to a medium-high heat.
- Griddle the lettuce halves cut side down for 2-3 mins.
- Remove from pan and serve drizzled in dressing.