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Showing posts from February 21, 2010

Putting Romaine Lettuce's Feet to the Fire

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Going out to eat has many pleasures, not the least of which is learning a new trick to add to your own repertoire at home.

Last year, we had dinner at the charming Barbrix (242 Hyperion Avenue, Silver Lake 90027, 323/662-2442) where we discovered chermoula sauce. Easy to make, I promptly put it to use in my own kitchen flavoring fish, chicken, and vegetables.
Recently at Il Fornaio, during the Lazio Regionale, we had Lattuga Romana alla Griglia or lightly grilled hearts of romaine topped with shaved pecorino pepato and Il Fornaio's creamy house dressing. The rest of the menu was terrific, but the real stand out was the deceptively simple grilled hearts of romaine.
The dish is easy to make at home. So easy, in fact, you can serve it on the spur of the moment because it takes barely fifteen minutes to prepare.
Grilled Hearts of Romaine
If you can buy your romaine from a farmers' market, all the better to ensure freshness. At the Wednesday Santa Monica Farmers' Market …