I'm so happy to be part of Nutritionally Nicole's summer BBQ recipe series! There are so many amazing allergy bloggers who post the most delicious looking recipes so it makes total sense that we would come together for BBQ season. I'm a big fan of throwing everything on a charcoal grill to get that nice smokey flavor.
Free from peanuts, tree nuts, dairy, egg, soy, wheat, fish and shellfish, sesame
Ingredients - per 1 person. Multiply by your number of guests
1/2 heart of romaine lettuce
approx. 1 1/2 tbsp. olive oil
a light sprinkle of salt
1 thin slice of prosciutto
6 - 8 basil leaves
1 tsp white wine or apple cider vinegar (lemon is fine too!)
Cut the romaine heart in half lengthwise and discard any gnarled outer leaves. Lay it face up and brush with about 1 tsp of olive oil. Season lightly with salt. Grill face down for about 2 - 3 minutes, depending on the heat level of your grill. This works best with charcoal.
If you have to cheat and do it in the oven (like I did today because it's raining), place on a parchment-lined sheet pan and roast at 400F for 10 minutes, then at 425F for 3 - 4 minutes or until crispy and golden.
Blend the remaining olive oil, vinegar or lemon, and basil until it's broken down into small chunks. Drizzle this over the lettuce evenly.
Fry the prosciutto in a dry non-stick pan until it starts crackling and spitting, then flip over and do the other side. It should look papery, crumbly, and dark. Crunch it up into small pieces with a knife. Sprinkle over top of the lettuce. Serve warm with your favorite grilled proteins. I like to serve this with grilled fish, especially sardines. If you're allergic to fish, serve with grilled chicken or a nice steak!