Grilled Parmesan Encrusted Romaine Heart Roll-Ups with Cherry Chipotle Dipping Sauce

Posted by: EatFree

>> Gluten-Free, Vegetarian

Grilling the romaine hearts give them an incredibly umami flavor, almost reminiscent of the subtle earthiness of mushrooms.  Use discretion with the chipotle in adobo puree-2 teaspoons will yield a very spicy sauce while 1 teaspoon will be mild.  I had this entire plate for dinner, although it works just as well as an appetizer.

Ingredients:

  • 2 tablespoons canola oil, divided
  • 1 clove garlic, minced
  • 1-2 teaspoons chipotle in adobo, pureed
  • 1/3 cup dried cherries
  • 2 teaspoons apple cider vinegar
  • Pinch of salt
  • 2 Romaine Hearts, split
  • ¾ cup Parmesan, grated

Directions:

  1. Heat 1 tablespoon of oil.  Add garlic and sauté for 1 minute.  Add chipotle puree and do the same.  Add the cherries, apple cider vinegar, and salt.  Stir for another minute.
  2. Add 1.5 cups of water, bring to a boil, and let simmer for 7 to 8 minutes.  Set aside.  When cool, blend.
  3. Pat dry romaine hearts gently with a clean kitchen towel to get as much excess water off as possible so they grill rather than steam.  Grease grill pan with some vegetable oil (1/2 tablespoon is good for grilling about 5 leaflets.)  Grill romaine hearts.  Use a heavy plate to press down the romaine hearts.  Flip over after about 1 minute, sprinkle one side with parmesan cheese, and then grill for another minute.
  4. Take off heat.  Let cool slightly.  Roll up the romaine hearts.  The parmesan will act like a glue.  Serve with dipping sauce and enjoy!
This entry was posted on Friday, December 9th, 2011 at 1:19 am and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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