Ingredients
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3
romaine harts
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2
handfuls sugar snap peas ( about 5-6 oz )
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1/3 cup
extra virgin olive oil
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1/2 teaspoon
sea salt
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1/2 teaspoon
freshly ground black pepper
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1
lime, zest and juice
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1/2
orange, zest and juice
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3 tablespoons
fresh dill, chopped
Directions
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In a small bowl, mix oil, salt, pepper, lime and orange zest and juice, add dill.
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Cut Romaine lettuce lengthwise, generously brush over all surfaces with oil mixture.
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Grill for 3-4 minutes or until slightly charred.
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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.
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When they are cooked cut romaine and mix with peas.
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