I don't do many salads in the winter. But the best Romaine i see
these days is those 6-head packages of hearts at Sam's club for $4 or
so.

So last night I broiled up a couple heads for some shrimp, romaine,
and roasted tomato wraps.

And today I see a recipe for fried with almonds-- Looks like a
winner.
http://thebitehouse.com/2013/01/09/b...asted-almonds/

I've used it in soup that called for spinach or Arugula or kale- and
just stir-fried it on occasion.

How do *you* cook your lettuce?

Jim

On Thu, 10 Jan 2013 16:06:39 GMT, "l not -l" > wrote:

>
> I have a similar problem with romaine; Aldi sells 3 heads in a bag and I
> rarely need more that two for salads. My favorite way to use a
> left-over head is to split it lengthwise, wash and dry it well, brush it
> with olive oil and place it face-down on a pre-heated grill pan. When
> softened/wilted about halfway through and nicely browned, I flip it
> cut-side up, sprinkle with a little balsamic vinegar, ground black
> pepper and grated parmesan or romano.
> --

That sounds good to me, I do something similar with endive and cabbage
- it's delicious.

--
Food is an important part of a balanced diet.

Jim Elbrecht wrote:

> How do *you* cook your lettuce?

We don't - we do use spinach in our salads sometimes, and that we'll
sautee in the winter in olive and garlic.

Cooked lettuce sounds weird, maybe because I grew up on iceberg, but it
still sounds weird.

-S-

On Thu, 10 Jan 2013 17:39:00 -0500, "Steve Freides" >
wrote:

>Jim Elbrecht wrote:
>
>> How do *you* cook your lettuce?
>
>We don't - we do use spinach in our salads sometimes, and that we'll
>sautee in the winter in olive and garlic.
>
>Cooked lettuce sounds weird, maybe because I grew up on iceberg, but it
>still sounds weird.

The first time I split a heart of romaine and put it on the grill, I
was doubtful. But when *nobody* used any dressing on the 'grilled
salad' I knew it was going to be a regular around here. There were
other roasted veggies in it-- but the peppers, onions, and romaine,
roasted, made a super-sauce that needed naught but a dash of salt.

The romaine, all by itself, gets a little oil, a dash of salt and 3-4
minutes under the broiler in the winter time. [It just starts to
char on top-- but retains the crunch in the ribs. The taste is
completely unlike raw Romaine]

Jim

On Thu, 10 Jan 2013 17:39:00 -0500, "Steve Freides" >
wrote:

>Jim Elbrecht wrote:
>
>> How do *you* cook your lettuce?
>
>We don't - we do use spinach in our salads sometimes, and that we'll
>sautee in the winter in olive and garlic.
>
>Cooked lettuce sounds weird, maybe because I grew up on iceberg, but it
>still sounds weird.

A chiffonade of iceberg is excellent in a stir fry.

On Thu, 10 Jan 2013 19:33:53 -0500, Brooklyn1 <Gravesend1> wrote:

>On Thu, 10 Jan 2013 17:39:00 -0500, "Steve Freides" >
>wrote:
>
>>Jim Elbrecht wrote:
>>
>>> How do *you* cook your lettuce?
>>
>>We don't - we do use spinach in our salads sometimes, and that we'll
>>sautee in the winter in olive and garlic.
>>
>>Cooked lettuce sounds weird, maybe because I grew up on iceberg, but it
>>still sounds weird.
>
>A chiffonade of iceberg is excellent in a stir fry.

Agreed. I have also stir fried it by itself. It goes really crunchy.

JB

On Thursday, January 10, 2013 7:11:41 AM UTC-8, James Elbrecht wrote:
> I don't do many salads in the winter. But the best Romaine i see
>
> these days is those 6-head packages of hearts at Sam's club for $4 or
>
> so.
>
>
>
> So last night I broiled up a couple heads for some shrimp, romaine,
>
> and roasted tomato wraps.
>
.....
> How do *you* cook your lettuce?
>
> Jim

Use it in a stirfry with shrimp, beef or chicken. Treat it as you would treat bok choy. -aem

On Thu, 10 Jan 2013 10:11:41 -0500, Jim Elbrecht >
wrote:

>I don't do many salads in the winter. But the best Romaine i see
>these days is those 6-head packages of hearts at Sam's club for $4 or
>so.
>
>So last night I broiled up a couple heads for some shrimp, romaine,
>and roasted tomato wraps.
>
>And today I see a recipe for fried with almonds-- Looks like a
>winner.
>http://thebitehouse.com/2013/01/09/b...asted-almonds/
>
>I've used it in soup that called for spinach or Arugula or kale- and
>just stir-fried it on occasion.
>
>How do *you* cook your lettuce?
>
>Jim

I use it in soups and grill it for salads also. Especially Romaine.

http://www.kokoscornerblog.com/mycor...tuce-soup.html
or
http://tinyurl.com/3lan9nw

http://www.kokoscornerblog.com/mycor...sar-salad.html
or
http://tinyurl.com/95esqbo

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com