Grilled Romaine with Lemon and Parmesan Cheese
Here's a fun spin on regular salad. If you do not have a grill or just are in a rush, a grill pan or broiler will do a great job. Both the grilling and Iris spice give it a great crunch and depth.
Here's a fun spin on regular salad. If you do not have a grill or just are in a rush, a grill pan or broiler will do a great job. Both the grilling and Iris spice give it a great crunch and depth.
Side Dish
4
Lior Lev Sercarz
3 whole romaine heads, washed and cut in half lengthwise
2 tablespoons Iris N9 spice
1 lemon, zest and juices separated
Olive oil
1/3 cup grated Parmesan
1/2 cup croutons of your choice
Peperoncino
Salt
Preheat your grill or grill pan. Drizzle the romaine with olive oil, season with salt, peperoncino and half of the Iris spice.
In a bowl mix the lemon juice, lemon zest, remaining Iris spice and add enough olive oil to obtain a dressing. Season with salt and peperoncino to taste.
Grill the romaine for about 2 minutes on each side and then place them on a serving plate. Drizzle the dressing on top and then sprinkle the Parmesan on top. Sprinkle the croutons on top and around and serve. Enjoy.
*If you do not have a grill you can easily use a grill pan for this recipe or just a cast iron pan. Or heat the broiler to high and broil them (watch closely!)
Replace the romaine with radicchio.
Replace the parmesan with crumbled feta and add chopped olives.
Questions? Contact helen@laboiteny.com
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