Ingredients
- 1 large head of garlic
- 4 tablespoons extra-virgin olive oil, dived
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 pacific hearts of romaine, halved leghtwise
Preparation
Preheat oven to 400 degrees F. Roast garlic, slice the top half-inch off the head of garlic. Place on a piece of foil rimmed baking sheet. Drizzle with 1 tablespoon oil and wrap tightly into a package. Bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and set aside to cool.
Squeeze the garlic pulp into a small bowl (discard the skins). To make the dressing, combine 1 teaspoon of garlic pulp with 2 tablespoons oil, vinegar, honey, salt and pepper. Shake vigorously to emulsify the dressing.
Grill Romaine: Chop off top 1 inch of the hearts of romaine. Trim root end slightly, leaving root end intact so that the lettuce heart statys together. Brush with remaining olive oil and grill over medium direct heat until the lettuce chars and is tender, about 6 minutes, turning a few minutes.
Cooking Time:
30 minutes
Yield
4 servings
Nutritional Information
Amount Per Serving:
- Calories: 127
- Total Fat: 4g
- Cholesterol: 0 mg
- Sodium: 550mg
- Total Carbohydrates: 5g
- Protein: 0g
