Grilled Romaine

1. 1

   Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer.

2. 2

   Cut each heart of romaine in half lengthwise so that the root keeps the piece together. Lightly brush the cut side with olive oil. Season with pepper. Place the cheese in a shallow pan large enough to lay the romaine in, and press the cheese firmly onto the cut side of the romaine until it adheres.

3. 3

   Spray a non-stick saute pan with spray and preheat over medium high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1-2 minutes. Place the romaine, cheese side up, onto plates, and sprinkle with the vinegar ice.

4. 4

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.