Chef Ron Rupert uses the grill not just for cooking but also as a flavor enhancer for vegetables. Rupert even grills lettuce for one of his restaurant’s signature salads. Using romaine, he first washes it and pats it dry. Then he cuts it in half lengthwise, spritzes it with olive oil, and adds salt and pepper. He cooks the lettuce briefly, over a hot fire, removing it when browned. He brushes the grilled romaine with a Caesar dressing and tops it with buffalo steak, grilled red onion rings, and corn salad.
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