Grilled Romaine

2 heads Romaine Lettuce
4 Tablespoons Olive Oil
4 Tablespoons Balsamic Vinegar
4 Tablespoons Grated Parmesan Cheese

The first thing you need to do is find some large, sturdy hearts of Romaine lettuce. Next, rinse the hearts thoroughly, slice them in half lengthwise and leave them to dry, cut side down, on paper towels.

Preheat grill. When you are ready to put them on the grill, drizzle them with a little olive oil and place them cut side down on the piping hot grill. Try not to move them around too much, they tend to break up when they get moved too many times.

Remove the hearts when you get them grilled to your liking – they should be lightly charred and wilted a bit.

Dress each grilled heart with 1 Tablespoon each balsamic vinegar and Parmesan cheese and drizzle with a little more olive oil if desired.


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