Filter
Reset
Sort ByRelevance
KITTYANN
Roasted romain lettuce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Squeeze the garlic cloves over a bowl and stir in lemon juice, oregano, some salt and freshly ground black pepper and olive oil. Halve the romaine lettuce. Brush the cutting edges of the heads with dressing.
-
Place 4 cups on the cutting edge in a hot grill pan and roast them 4-6 minutes until the cut surfaces get nice brown stripes and the lettuce begins to shrink slightly. Place the roasted heads of lettuce on a dish with the brown stripes facing up. Roast the other heads in the same way and place them on the plate.
-
Crumble the feta and chop the olives into coarse pieces. Sprinkle the feta and olives over it. Delicious with fish or chicken.
Blogs that might be interesting
-
30 minSide dishpotatoes, garlic, laurel leaf, creme fraiche, bunch onion,puree with garlic and spring onions
-
55 minSide dishsauerkraut, pineapple, potato slices, grated old Gouda cheese 48, curry powder,potato and sauerkraut
-
15 minSide dish(olive oil, sherry, vinegar, garlic, fresh green asparagus, radicchio red lettuce,salad with roasted green asparagus
-
20 minSide dishRed onion, garlic, Red wine vinegar, light brown caster sugar, extra virgin olive oil, dried chili pepper, vine tomatoes, Sun dried tomatoes, fresh fresh mint, fresh basil,tomato relish
Nutrition
175Calories
Fat25% DV16g
Protein12% DV6g
Carbs0% DV1g
Loved it