Grilled romaine lettuce: A fresh take on a classic green

Romaine lettuce has been used for medicinal purposes since ancient times. Its health and taste benefits are invaluable. Additionally, it can be prepared in a few minutes.

Romaine lettuce provides more valuable nutrients than other types of this vegetable. It is also valued for its very delicate and slightly sweet taste. What else is worth knowing about it?

        
• Romaine lettuce is low in calories, so it is recommended for weight loss diets.
• It contains a lot of vitamin A (important for eye health), vitamin K (important for blood clotting), and vitamin C (important for the immune system).
• It is also a good source of folic acid, calcium, magnesium, and potassium.
• Romaine lettuce contains antioxidants that help fight free radicals and may protect against some chronic diseases.
• It has a lot of fiber, which supports the digestive system and helps maintain proper blood sugar levels.

Whenever I buy romaine lettuce, I immediately have two ideas. Both involve a frying pan. The quicker one is grilled lettuce with whatever ingredients I have in the fridge. When warm, its leaves soften and acquire a wonderful, smoky flavor. You can eat them with olive oil, cheese, tomatoes, and nuts. Cut the romaine lettuce in half lengthwise and rub it with olive oil, salt, and freshly ground pepper. I grill it on a hot pan for about two minutes on each side. When it softens and becomes well-browned, it is ready. The second way is to fry the lettuce. I place it cut-side down in hot olive oil or butter and fry for a few minutes until the leaves slightly char. I add garlic to the pan to give the lettuce an even better aroma. Lemon juice or balsamic vinegar are also good additions. Prepared this way, lettuce is suitable as a side dish for main courses and is also a great base for salads.

Ingredients:

          
• 2 heads of romaine lettuce,
• 60 grams of walnuts,
• 60 grams of blue cheese (e.g., Gorgonzola),
• 2 tablespoons of honey,
• 2 tablespoons of olive oil,
• Salt and pepper to taste.

Preparation:

            
1. Cut the romaine lettuce in half lengthwise.
2. Heat the olive oil in a large pan over medium heat.
3. Sauté the lettuce, cut side down, for 3-4 minutes until the leaves are slightly charred.
4. Transfer the lettuce to plates.
5. Toast the walnuts in a dry pan for 2-3 minutes.
6. Sprinkle the lettuce with walnuts, crumbled blue cheese, and drizzle with honey.
7. Season to taste with salt and pepper.