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updated: 7/26/2011 1:08 PM

Grilled Salad

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  • When firing up the grill for dinner, don't overlook romaine and other greens that develop deep flavors after a few minutes over hot flames.

      When firing up the grill for dinner, don't overlook romaine and other greens that develop deep flavors after a few minutes over hot flames.
    Associated Press

 

1 pint cherry or grape tomatoes

Olive oil

Salt and ground black pepper

1 lemon, halved

1 lime, halved

3 hearts of romaine lettuce, halved lengthwise

Heat a covered grill on high.

Cut 2 sections of foil about 14 inches in length. Place half of the tomatoes in the center of each piece of foil, then drizzle each with olive oil and season with salt and pepper.

Seal the packets by bringing the long sides of the foil up toward the center and folding the edges over a couple of times. Bring the ends up toward the center and crimp the foil shut. (This can be done a few hours before cooking.)

Reduce the grill to medium-high, then place the tomato packets on the grill. Place the lemon and lime halves cut side down on the grill. Close the lid and cook for 5 minutes.

Drizzle olive oil over the cut sides of the romaine hearts, then season with salt and pepper. Open the grill lid and use a vegetable oil-soaked paper towel held with a pair of tongs to coat the grill grates. Place the romaine halves, cut side down, on the grill. Cook with the lid open for about 3 minutes, or until the lettuce develops grill marks.

Remove the tomato packets from the grill and open carefully (they will release steam). Place the romaine hearts on a platter and pour the tomatoes over them. Squeeze the lemon and lime halves over everything and serve immediately.

Serves 10.

@Recipe nutrition:Nutrition values per serving: 45 calories, 4 g fat (1 g saturated), 2 g carbohydrate; 0 fiber, 0 protein, 0 cholesterol 194 mg sodium.

Adapted from "Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More" by Lourdes Castro (2011 Ten Speed Press)

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