Fire & Ice Salad

Alton Brown
The Food Network
Alum of New England Culinary Institute
Recipe for 4 people

Software:

• 1/3 cup red wine vinegar
• 2 hearts of Romaine
• 1 Tbls olive oil
• Kosher salt
• Course grind black pepper
• 1/4 cup Parmesan cheese, ground not grated

Hardware:

• Loaf pan
• Large cast iron skillet, griddle, or grill pan
• Baking sheet
• Small bowl
• Basting brush
• Large metal bowl
• Dinner plate
• Dinner fork

Application:

Pour vinegar into loaf pan and freeze solid. Heat skillet, griddle or pan over high heat until very hot, 3-5 minutes.

Split romaine from end to end being careful to split the root evenly.

Lay lettuce cut-side up on the baking sheet and paint lightly but evenly with the oil. Sprinkle on liberal amounts of salt and pepper.

Dust the plate with the parmesan and press lettuce, cut-side down, onto cheese so that a thin layer adheres to the lettuce.

Press lettuce onto pan, cut side down and cook without moving for 45 seconds to a minute or until the cheese crusts and the surface of the lettuce browns.

Move lettuce back to the baking sheet and cover with foil or a large bowl so that the heat from the cut side will continue to soften the rest of the head.

Meanwhile, scrape frozen vinegar with fork to form “granita” (If it looks like it’s ready for a snow cone, you’re there.)

Serve lettuce cut-side up and sprinkle with ice.

Eat with your hands like a hot dog.

Serves 4 as first course.

(version 1.7, Alton Brown MMII)

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