The first time I heard about grilled romaine lettuce I was weirded out. Why would you grill lettuce? Wouldn’t that just turn out as wilted and tasteless mess? But it since there are a lot of people out there who have tried and loved it, it was intriguing. Drizzled with olive oil and herbs the lettuce is transformed from something pretty unspectacular into something that surprisingly flavorful and tasty. You can grill it all the way through or leave the outsides still crunchy and fresh, whatever you prefer. The salsa with fresh summer fruits just adds the perfect tangy twist that this dish needs.
I have been obsessed with watermelon salsa since last summer when I made it as a side dish for pretty much everything. Since apricot season is just around the corner here in Austria I though they would add a nice sweetness to the whole dish.
By the way this is obviously not a full meal, it’s a salad. Thrown on the grill and served with a very fancy dressing. But it’s a pretty delicious one at that.
Ingredients for the salsa:
- 1 1/2 cups of diced watermelon
- 3/4 cups diced tomatoes
- 3/4 cups diced apricots
- 1/2 onion, diced
- 1/4 cup chopped coriander
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- juice of 1 1/2 limes
- a pinch of chili (optional)
- a pinch of garlic powder
- salt & pepper to taste
For the lettuce:
- 2 heads of romaine lettuce
- 2 tbsp of olive oil
- 2 tbsp of herbs the provence
- Start by making the salsa. Dice all the fruits and vegetables and simply toss everything together in a bowl.
- Heat up a grill, you can alternatively use a griddle pan.
- Slice the romaine heads in half, trim the bottom a little so they don’t fall apart and remove some of the outer leafs.
- Drizzle the olive oil and the herbs on the cut side and place on the grill, cut side down. Grill for about 5 mins or a little longer if using a pan.
- Serve with the cut side up and the salsa on top.