Abundant lettuce suddenly meets unseasonably hot, sunny weather. You know what happens. The lettuce is so stressed that instead of producing a lovely leafy head, it bolts. Seed production begins before the head has even formed.
We were just settling nicely into the salad season – spinach had finished, buttercrunch were coming along beautifully, romaines looked outstanding. For about ten days I had been harvesting buttercrunch lettuce by picking the outer leaves while they were small and tender. Then the heat wave. Buttercrunch was the first to bolt.
I hated to compost all those lettuce plants. Fortunately I remembered hearing a coworker talk about how much his family enjoyed grilled romaine as a summer side dish with their steaks. Why not try that with bolting buttercrunch?
The experiment was a success so I’m sharing it with you. If you don’t have bolting lettuce, you might like to try it using normal romaine hearts.
Step One: Wash the Lettuce
Step Two: Cut the Lettuce in Half Lengthwise
Step Three: Oil the Cut Side of the Lettuce Halves
Step Four: Grill the Lettuce Cut Side Down
Step Five: Serve and Enjoy
Surprisingly delicious!
You are so adventurous Karen, Who would have thought about doing that? Nothing is wasted, and I just love that.
Grilled lettuce! Brilliant!
Thanks for the idea of what to do with my bolting lettuce
Brilliant. So simple and so yum. Now I need to start growing lettuce!!