Simple Grilled Romaine Salad
Preparation
- Make sure grates of grill are clean and turn to medium high.
- Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with 1/4 teaspoon kosher salt.
- Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.
- Remove from grill. Sprinkle with a touch more salt and 4 grinds of fresh black pepper for each half, drizzle with remaining olive oil. Then squeeze fresh lemon juice over each half.
- Use a grater to shave LOTS of fresh parmesan on each halve. Or, another great way to serve it is by crumbling blue cheese and bacon over the top. You can also chop the grilled romaine heads up, then toss with Caesar dressing and sourdough croutons.