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KITTYANN
Roasted romain lettuce
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Ingredients
Directions
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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.
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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.
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Crumble the feta and chop the olives into coarse pieces. Sprinkle the feta and olives over it. Delicious with fish or chicken.
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Nutrition
175Calories
Fat25% DV16g
Protein12% DV6g
Carbs0% DV1g
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