Guest blogger alert! Ken filling in with another grilling post.
Ken: Readers of the blog know that The Josie Girl and our kids spend most of the summer in Oregon with her parents, while I go back and forth as much as possible. The Josie Girl’s mother (“Nana”) cooks food that is both amazing and healthy. So when I offer to step in to help and grill (the only way I can pitch in), I try to find recipes that utilize the grill while being somewhat non-artery clogging (exception: Beer Can Chicken from last summer). The latest find: Grilled Romaine with Honey Glazed Prosciutto and Sherry Vinaigrette (courtesy a class Nana signed me up for at Cook’s Pots and Table Tops from Caprial and John Pence).
* 3 heads of romaine lettuce
* 1/3 cup of grated parmesan cheese
* 3 tablespoons of sherry vinegar
* 2 cloves of garlic, chopped
* 1 tablespoon of dijon mustard
* extra virgin olive oil (lots, used multiple times)
* salt and pepper
* 1/4 pound of diced prosciutto
* 1 tablespoon of honey
Step 1: Dressing
Combine the vinegar, garlic, and mustard in a mixing bowl.
Whisk until smooth. While whisking add in seven tablespoons of olive oil and salt and pepper. Refrigerate until ready.
Step 2: Honey Glazed Prosciutto
Put 2 teaspoons of extra virgin olive oil in a pan and heat on the stove top.
Add diced prosciutto until it starts shriveling and darkening, then add honey to coat. Mix frequently.
Step 3: Grill the romaine
Gently wash romaine lettuce heads, cut in 1/2
Drizzle with olive oil, salt, and pepper, and place face down on the grill (0ver high heat).
Step 4: Preparation
Lay ginormous romaine heads on a plate
Spoon dressing, sprinkle parmesan and prosciutto on top and serve.