Grilled Romaine Salad With Charred Lemon Vinaigrette

1. 1

   Heat the grill to medium-high heat. Slice the romaine hearts and lemon in half and coat lightly with vegetable oil. Grill the lettuce and lemon cut side down for 5 minutes or until charred.

2. 2

   In a small mixing bowl squeeze the juice out of the charred lemon (discarding any seeds). Then add in the vinegar, parsley, salt, and pepper and whisk to combine. Drizzle in the olive oil while whisking until it emulsifies.

3. 3

   Plate the salad by placing each half on a plate, drizzle on the vinaigrette and sprinkle on the pancetta and parmesan. Add more freshly ground black pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.