As regular readers of MadhuKnitsandCooks.com know, I have been making a concerted effort to use more of my cooking magazines, especially my stacks of the Vegetarian Times. Generally, this has been meant flipping through past issues to get meal ideas, but this past month, I made a big advancement in that I used the current issue of the Vegetarian Times!
I tried the Grilled Hearts of Romaine with Balsamic-Shallot Vinaigrette recipe in the May/June 2010 issue, which unfortunately isn't available online as well. Instead of grilling the lettuce on a stove-top grill pan or an outdoor grill, I ended up charring the lettuce on a cast-iron skillet. The hearts of romaine weren't fully intact after I had cleaned them, so the leaves were a little more evenly cooked than I imagine they would be than if they were still together. I also used plain balsamic instead of the prepared vinaigrette called for in the recipe, but it turned out incredibly well. The lettuce was really flavorful after charring, and shallots and balsamic worked really well together so that the dish was almost spicy. I definitely look forward to making it again, especially when I next have company over (perhaps this salad and some sort of "upscale" pizza would be a good combination!).
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