Grilled romaine salad with flavorful smokey char marks. Served with tangy red wine vinegar dressing, lemon wedges, and Parmesan cheese.
ingredient
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- ⅛ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3 hearts of romaine lettuce, cut in half lengthwise (6 halves)
- extra-virgin olive oil, as needed for brushing
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- lemon, cut in half
- ¼ cup parmesan cheese, freshly grated
Directions
- In a small bowl whisk together the red wine vinegar, garlic, mustard, salt, and pepper.
- Slowly drizzle in the olive oil and whisk until a smooth, emulsified dressing is formed.
- Lightly brush olive oil on both sides of the cut romaine lettuce.
- Sprinkle salt and pepper on both sides.
- Preheat grill over medium-high heat, about 350 to 400ºF (177 to 204ºC).
- Clean the grill and then carefully grease the cooking grates with tongs using a paper towel dipped in oil.
- Once the grates are hot, place the Romaine and lemon halves cut side down on the grill. Press the lettuce down so it creates direct contact with grates.
- Cook until lettuce is lightly charred, 2 to 3 minutes.
- Flip and cook 1 to 2 minutes until slightly wilted.
- Transfer lettuce and lemon halves to a serving plate.
- Sprinkle the parmesan cheese on top of the grilled lettuce.
- Drizzle the dressing on the grilled romaine and squeeze the lemon on top.
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