CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 59

GRILLED ROMAINE WITH FETA AND NUOC CHAM If you’ve never eaten grilled lettuce, you’re in for a nice surprise. When you grill a rela- tively hearty lettuce like romaine, the edges become crispy from the grill, not to mention tender and smoky. Grilling lettuce brings a whole new dimension to a vegetable you think you know well and turns a simple salad into something memorable. This recipe was in- spired by a dish of grilled escarole with burned garlic, lemon juice, and good olive oil that I had at an Italian restaurant in Philadelphia. I couldn’t get enough of it, and hope you feel the same about this grilled salad. 3 hearts romaine lettuce, halved lengthwise 2 tablespoons olive oil ¼ cup Nuoc Cham Sauce (see above), at room temperature ½ cup crumbled feta cheese ¼ cup chopped fresh cilantro PREP TIME 10 minutes COOK TIME 3 minutes FEEDS 6 people Heat the grill for direct heat cooking to medium-high (400°F to 450°F). Brush the lettuce with the oil. Place the romaine halves, cut side down, on the grill grate and cook for 1½ minutes. Flip the romaine over and grill for another 1½ minutes, until lightly charred. Transfer the lettuce, cut side up, to a serving platter. Pour the Nuoc Cham Sauce over the romaine, top with the feta and cilantro, and serve. Reprinted with permission from Korean BBQ: Master Your Grill in Seven Sauces, copyright © 2018 by Bill Kim with Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC. © Hundred-to-One LLC 2018. All rights reserved.