Grilled Romaine with Crispy Prosciutto packs a lot of flavour for 4 ingredients!
Grilling Romaine lettuce may seem kind of strange but give it a try! The lettuce takes on a smokey, charred note that is very interesting. The heat also seems to make it juicier too. Not sure why that would be but it seems that way.
I threw on a couple of handfuls of grape tomatoes, the prosciutto crisps and used store bought dressing. Doesn't get much simpler than that!
I like prosciutto better than bacon bits. When crisped up in the microwave they are saltier and more flavourful and not as chunky.
The tomatoes warm through at the same time as the lettuce is charring.
I like it with PC Blue Menu's Blue Cheese dressing which I had bought to go with this delicious Beach Bread.
You could use any dressing of your choice. A Caesar dressing would be good but any kind you like will work. There isn't really anything to clash with here!
This is a great side to make when you are firing up the grill for other parts of you meal. You can grill the salad while you meat is resting!
I halve the head to grill it so it holds together. When it is done I put it on a serving platter and divide the halves again lengthwise before transferring to the dinner plate. Each serving is a quarter head of lettuce.
Grilled Romaine with Crispy Prosciutto
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Save Print Pin FacebookIngredients
- 1 head romaine lettuce
- 4 slices prosciutto
- 12 grape tomatoes rinsed
- dressing of your choice I like PC Blue Cheese Dressing
Instructions
- Heat BBQ grill to medium high.
- Discard outer leaves of romaine head. Trim the stalk end slightly. You want to keep it intact so the lettuce leaves hold together on the grill. Cut the head in half vertically. Rinse well.
- Lay prosciutto out in single layer on a microwaveable plate. Microwave on medium/high 2-3 minutes. Check and add time as needed until the slices are crispy and brittle. When cool break them into small bits.
- Grill the romaine cut side down. Put the tomatoes on a grill pan so they heat at the same time as the lettuce. You should see grill marks and bit of charring on the cut side and edges of the romaine. This may take about 5 minutes.
- Transfer lettuce and tomatoes from the grill to a serving platter. Cut each lettuce half vertically in 2 so you have 4 portions. Sprinkle with tomatoes, prosciutto and drizzle your favourite dressing over it.
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