Grilled Romaine Caesar Salad (WB)
3 Romaine lettuce hearts, cut in half lengthwise
1 tablespoon olive oil
Fresh grated Parmesan cheese
Preheat grill to hot. Brush cut heads of romaine lettuce lightly with olive oil on both sides. Set aside. Once grill is hot, lay each lettuce heart cut side down on the grill first, for about 1-2 minutes. Using tongs, gently flip over to other side, and let grill an additional 1-2 minutes. What you want is a nice light grilled char on both sides. Transfer lettuce hearts from grill to a platter. Set aside to cool a little (can put in fridge for a few minutes). Drizzle each grilled romaine heart with Caesar dressing, finishing with a light sprinkle of Parmesan cheese on top. Use a knife and fork to cut into salad as you are eating.
This salad goes excellent with my recipe for smoked mozzarella meatballs and marinara. Grilled salads should be eaten in one sitting, so only grill as many as you will be serving at one time.
Recipe courtesy of Bridget Jones, personal chef/food extraordinaire of “The Prepared Table 73”