Grilled Romaine Salad with a Parmesan

By mkuchel

Ingredients

• 1 bag of romaine hearts cut lengthwise in half.
• 1/2 cup olive oil
• Salt and pepper
• 1/2 cup Parmesan
• 1/4 cup dried Italian bread crumbs
• A nice Balsamic dressing or your favorite dressing

Details

Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

Simply cut the Romaine hearts in half lengthwise, keep the end in tact so it stays together. Drizzle with olive oil, salt and pepper.

Grill for 2 minutes leaf side down then flip and grill the cut side down for another minute.

Mix just a teaspoon of olive oil, the parmesan and bread crumbs in a small bowl.

Remove the Romaine to the top shelf of the grill or to a piece of foil and top so the bottom doesn’t cook much more … and top with the parmesan bread crumb mixture on the cut side, close the lid for just a minute or 2 until the cheese starts to melt. Serve and top with your favorite dressing.

MY FAVORITE DRESSING:
2 garlic cloves
3 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
3/4 cup, plus 3 tablespoons garlic olive oil
1/2 cup freshly grated Parmesan

In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup garlic olive oil to emulsify. Add the Parmesan and pulse.