It’s long been an accepted fact that dark, leafy greens pack more of a nutritional punch that their lighter cousins. The antioxidants contained in romaine lettuce are understood to help prevent cancer.
I’ve always liked romaine for its sturdy structure. The fact that it holds up well for a longer time once tossed with dressing. Taking a hint from Middle Eastern recipes that I’ve been working with recently, I’ve started grilling it.
The technique is really pretty simple. You cut the romaine in half lengthwise through the stem, so that it holds together in two pieces, Brush the lettuce with olive oil and season with salt and pepper. Grill for about 2 minutes on each side.
Simple and great as a side dish right off the grill. Even better drizzled with Greek yogurt thinned with a little fresh lemon juice. A good lemon pepper mix, or dukkah sprinkled over the romaine is also a good bet.
On the subject of dukkah, it has become Frank’s spice blend of choice. He actually went looking for it the other night , and put it on grilled veggies and rice. When I told him that I was going to the Spice Shop in Mashpee today, his first comment was, “Buy more dukkah!”