Grilling lettuce only takes a few minutes, but it’s a total game changer. “That little bit of char adds such great flavor and depth,” Guy says. He usually piles bacon on top, but here he uses shiitakes instead, so it’s great for vegetarians.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 3.5-ounce container shiitake mushrooms, stemmed, halved, then sliced crosswise
- 3/4 cup finely diced red onion
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground pepper
- 1/2 cup balsamic vinegar
- 3 romaine lettuce heads, cut in half lengthwise, cores removed
- 1/2 cup crumbled blue cheese
Instructions
- Preheat a grill to high. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until very hot. Add the mushrooms in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and continue to cook until browned on the other side and slightly crisp, 2 to 3 more minutes. Push the mushrooms to one side of the skillet and add the red onion to the pan. Cook, stirring, until tender and lightly browned, about 2 minutes, then stir the mushrooms and onion together. Season with the paprika, salt and pepper.
- Remove the mushrooms and onion to a plate, then add the balsamic vinegar and 1/4 cup olive oil to the skillet. Cook until reduced, 2 to 3 minutes. Remove the dressing from the heat and set aside.
- Brush the romaine with the remaining 2 tablespoons olive oil. Grill, cut-side down, until marked, 1 to 2 minutes.
- Transfer the romaine to a platter and season with salt. Drizzle the balsamic dressing on top and then sprinkle with the blue cheese and the mushrooms and onion. Season with pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 8 mg |
| Sodium | 933 mg |