I got the itch to try something new in the kitchen, but the past week has been a real press for time. I wanted something I could cook quickly, but had a novelty to it. My favorite cooking show is Good Eats and the host, Alton Brown, usually focuses each episode on one ingredient or technique. In his episode on vinegar, called Good Wine Gone Bad, he created an application that allowed the use of raw vinegar in a salad. Normally raw vinegar is so acrid and evaporates into such a pungent cloud that you can't really breathe around it, let alone eat much. He froze the vinegar and made a vinegar snow out of it and put it on a grilled salad. It looked delicious and easy, so I thought I would give it a shot. Here are some shots from the attempt:
First I took the hearts of romaine and sliced them in half through the root end so they stayed together.
I then brushed them with a little olive oil and pressed the cut ends into some finely grated Parmesan cheese and lots of cracked black pepper. You then press the cheesy lettuce into a hot saute pan for 1-2 minutes, or until the cheese has melted and crisped up.