CulinAIry

Ingredients:

 

  • 1 head of romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup croutons (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

 

Instructions:

 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the head of romaine lettuce in half lengthwise, keeping the core intact. Rinse the halves under cold water and pat them dry with a paper towel.
  3. Place the lettuce halves, cut side up, on the prepared baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper.
  4. Bake the lettuce in the preheated oven for about 10-12 minutes, or until the edges are slightly browned and crispy.
  5. While the lettuce is baking, prepare the toppings. In a small bowl, combine the cherry tomatoes, red onion slices, croutons, and grated Parmesan cheese.
  6. Remove the baked lettuce from the oven and let it cool slightly. Then, transfer the lettuce halves to a serving plate or individual plates.
  7. Sprinkle the tomato-onion-cheese mixture over the top of the baked lettuce.
  8. Drizzle the balsamic vinegar over the salad and season with additional salt and pepper to taste.
  9. Serve the baked salad immediately while the lettuce is still warm and crispy.

 

Enjoy your unique and flavorful baked salad! The warm, roasted romaine lettuce pairs wonderfully with the tangy tomatoes, crunchy croutons, and savory Parmesan cheese. This twist on a traditional salad will surely impress your taste buds.