Grilled romaine and sugar snap peas

May 19, 2015
  • Serves 4
  • 3 romaine harts
  • 2 handfuls sugar snap peas ( about 5-6 oz )
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lime, zest and juice
  • 1/2 orange, zest and juice
  • 3 tablespoons fresh dill, chopped
In This Recipe
  1. In a small bowl, mix oil, salt, pepper, lime and orange zest and juice, add dill.
  2. Cut Romaine lettuce lengthwise, generously brush over all surfaces with oil mixture.
  3. Grill for 3-4 minutes or until slightly charred.
  4. Put peas in a bowl and add 1-2 tbsp oil mixture, the easy way is to grill them in a wire basket, for 3-4 minutes.
  5. When they are cooked cut romaine and mix with peas.

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