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Grilled Romaine Slaw

Grilling isn’t just for meats. Grilled romaine hearts can easily transform an ordinary slaw into something special. Asian flavors like ginger, sesame oil and rice vinegar heighten the flavors of the romaine and perk up your palate. Fantastic side for chicken, steak, burgers, ribs. Countless possibilities.

About Eunice Feller

Bread & Chocolate is a small family bakery-café, committed to great food and great people. Eunice Feller, chef & owner, is a graduate of the Professional Chef Program at The Cambridge School of Culinary Arts. Graduating with honors, she was presented with the Young Professional Award from the prestigious L'Académie Brillat-Savarin for her "unparalleled dedication to the culinary arts and possessing the 'fire in the belly' to become one of tomorrow's culinary stars." Eunice holds a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University. Always seeking a creative outlet, her photographs adorn the café interior and her website. When not in the kitchen, she relaxes with her husband and two rescue dogs and daydreams about traveling to Abruzzi, Italy.

Recipe

Ingredients

2 heads romaine hearts
2 cups matchstick carrots
3 bunches scallions, chopped
½ cup toasted almond slices
½ cup fresh cilantro, chopped
1 tbsp fresh grated ginger
3 tbsp seasoned rice vinegar
2 tbsp dark sesame oil
1 tbsp fish sauce
olive oil
salt and pepper to taste

How-to

Heat your grill to medium-high
Cut romaine hearts in half lengthwise, brush with olive oil, and season with salt and pepper. Grill romaine hearts for 2 minutes on each side, wilting and charring the outer leaves. Set aside to cool.
Rough chop the cooled romaine and toss with rest of ingredients. Taste for salt & pepper and enjoy!