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.