Herb-Crusted Roasted Lettuce (Or, A Lettuce Recipe that Isn't Salad)

Yesterday, I was searching for something to do with lettuce that isn't salad. After all, the CSA gives us a big head of romaine lettuce fairly often and I've never been a salad person to begin with.

I came across the idea of roasting lettuce, and it came out VERY well! Here's my take on it.

You'll need:
- a head of Romaine Lettuce
- Some Olive Oil
- Garlic Salt
- Greek Rub


(Or, whatever spices and herbs you're into.)








First, wash the lettuce really well. These things grow in the dirt, so be really careful to get the dirt off them. You'll also want to remove the outer leaves. Then, cut the lettuce in half lengthways.

Pat the lettuce dry with a paper towel, and cut the bottoms off the lettuce halves. (You don't have to get it totally dry... some of the water will work to steam the lettuce while it's roasting.) Then, give it a good rubdown with olive oil. Shake a bunch of garlic salt and spice blend over it.... I really herbed it up, I mean, this thing was pretty much herb-crusted.

I roasted it in the oven for about 20 minutes. You might want to keep an eye on it because all ovens and lettuces are made differently. My roasted lettuces came out AMAZINGLY. The spices blended with the olive oil; the outer leaves of the lettuce were crispy and the inner leaves were tender and flavorful.

This would make an incredible appetizer for a romantic dinner since you get two halves out of the lettuce head. And hey... it's not a salad!!! :-D