This is one of the meals I made for myself towards the end of my stay in Maui. Determined to keep grilling, I dug through the refrigerator and tried to gather what was left. I love when I’m running low on food and still, something delicious can come out of it.
I was introduced to grilled romaine a couple of years back and have to say its one of my favorite things. Its a salad that usually only wants 3 ingredients max. The smokey warm flavor of the romaine is enough to sustain itself, but then you add a bit of crumbled cheese, a creamy dressing, perhaps even some sun dried black olives and what you have is so out of this world, you’d swear you were in a 5 star gourmet restaurant.
On this day I worked with what I had and it was good. So so good. The cannellini’s are part of a typical nightly meal for me. I usually make them this way and place them over gluten free rice with a side of sauteed kale. On this particularly tropical evening, I paired them with something new and used the beans as the dressing. Divine.
1. Wash head of romaine as much as possible without separating the leaves too much. The let drain a bit, drying it as much as possible.
2. Mix oil, salt, pepper and garlic powder together. I don’t have measurements here. Make just enough to brush over the entire head of romaine and then sprinkle a bit more of each over the romaine when you’re done brushing.
3. Place on a grill at about medium flame. Everyone is different in their preferences. I like to leave the romaine on the grill until there is some browning on the outer leaves. Make sure to turn the romaine so that each side gets a chance to grill a bit. The outer leaves will be wilted and a bit brown. The inside will remain raw.
4. Place on a long lovely plate and set aside.
1 can organic cannellini beans in water
1 Tbsp dried oregano
3 large cloves of garlic, minced
1/4 chopped fresh cilantro
1. In heated sauce pan pour enough oil to coat the bottom, and then saute the garlic until it begins to just barely brown.
2. Pour in the entire contents of the can of organic beans. Stir to mix. Keep at a simmer.
3. Add the oregano and stir, adding the salt and pepper to taste.
4. Place lid on pan and simmer for about 10 minutes stirring on occasion and monitoring the heat. You don’t want the beans to burn or lose to much of its moisture.
5. When beans are done pour beans over the grilled head of romaine and then sprinkle the cilantro over the the beans.
This dish serves 2 or makes for one hearty meal. I like to take a large knife, sometimes my santuko and quickly cut through the head of romaine, slicing it as much as possible and then right there on the table mix the lettuce and beans together and eat. There are really a million variations to dressing a grilled head of romaine, and I’m going to try to get Mr. Jon Brown to fix the grill we have here at the cabin to make some more.