I didn’t really appreciate greens until I started growing my own. Fresh greens are bright and crunchy, and hold up to the most unexpected elements. Including fire.
How those tender leaves survive a go through the grill, I don’t know, but they do. And they come out the other side lightly charred and sweet and totally salad worthy.
Hearts of romaine — which is the centermost portion of a head of romaine (above) — features crisp, flavorful leaves that look stunning on the plate in all their green ombre glory.
- olive oil
- 1/2 teaspoon Italian or pizza seasoning
- salt and black pepper
- 1/2 pound shrimp, deveined, peeled, heads and tails off
- 1 ear of corn, husked and silk removed
- 1 fennel bulb, sliced vertically through the stem into 3 or 4 thick slices
- 1/2 avocado, pit removed
- 1 lemon thickly sliced
- 2 hearts of romaine, cleaned, sliced in half lengthwise through the stem end
- 12 or so cherry tomatoes quartered
- 1 tablespoon chopped fresh cilantro