To make the vinaigrette, either whisk or blend together the olive oil, lemon juice, garlic, mustard, parmesan, and salt and pepper to taste. I choose to blend mine to make it a little creamier. It’s just personal preference.
Preheat your grill to medium-high heat. Slice your romaine hearts in half length wise. Do not trim the base (it keeps the leaves attached). Spray both side lightly with an oil spray. Place romaine on the grill.
Turning once or twice, grill for around 6 minutes until the grill marks form and the tips of the leaves start to char and wilt.
Drizzle with the vinaigrette, sprinkle some additional Parmesan, and serve!
Ingredients:
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 small clove garlic, minced
1 tsp Dijon mustard
¼ tsp freshly ground black pepper
2 Tbsp freshly grated Parmesan cheese; plus additional for garnish if desired
salt to taste
Olive oil spray or Coconut oil spray
2 hearts of Romaine lettuce
Instructions:
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.
Preheat the grill over medium-high heat. Oil the grill’s surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so each half holds together. Spray them lightly all over with the oil spray.
Grill until grill marks or charring forms and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.
Recipe adapted from: Dessert Now, Dinner Later
Related Recipes:
Simple Grilled Brussels Sprouts
