Grilled Hearts Of Romaine

1. 1

   Preheat an outdoor grill for high heat, and lightly oil the grate.

2. 2

   Brush each romaine lettuce half with 1/2 teaspoon olive oil.

3. 3

   Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.