Grilled Romaine Lettuce
Serves four (side dish) and can be used with either of this months selections,
2002 Franus Sauvignon Blanc, Stewart Vineyard
2001 Rozak Pinot Noir, Rozak Ranch Vineyard

This side dish provides a fine complement to grilled meats or fish, and is simple, refreshing, and low in carbohydrate. You can use your favorite salad dressing if you prefer, or the one provided below. Feel free to add other ingredients to whichever dressing you choose, such as chile oil, truffle oil, ginger, etc. to tailor the flavor of the dish to your needs.

Ingredients:

2 to 4 Heads Small Romaine Lettuce.

Ingredients for Dressing:

1/2 Cup Fine Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1 Clove Garlic, chopped very fine
1 Tablespoon Grey Poupon Mustard (optional)
Pinch Salt & Black Pepper

Method:

• Depending upon size, cut the Romaine lettuce in half, quarter or leave whole to make one serving. Do not cut off the bottom stem, as this is needed to hold the lettuce wedge together. (Stems are bitter, so either cut off or alert guests before serving).
• Clean and rinse lettuce wedges thoroughly in water, then pat dry. Set aside in refrigerator until ready to grill.
• Combine dressing ingredients in a small bowl and whisk until blended completely.
• Place one wedge at a time of Romaine on a long, flat bowl or plate (long enough to accommodate the lettuce) and very lightly dress parts of the interior and exterior of each lettuce wedge, using your fingers. You do not need to cover every portion of each leaf. Figure you will dab about 50-70% of the surface with the dressing. You will have dressing left over for another time.
• Place Romaine wedges on the grill, watch and turn carefully. The idea is not to cook or wilt the lettuce all the way through the wedge, but to heat the exterior quickly, allowing the inside of the wedge to gain very little temperature. The goal is to have warm, grill softened leafs on the outside, and lightly heated or slightly cool, crisp leafs on the inside.

Options:

• You may make the dressing a day or two ahead of time, as it improves in flavor after 24 hours.