Grilled Romaine Caesar Salad
heads baby romaine hearts
cut in half lengthwise
kosher salt and freshly ground pepper to taste
Pre-heat your grill pan or outdoor grill on high.
Brush both sides of the bread with olive oil. Grill for a few minutes on each side until grill marks are formed and the bread starts to char along the edges.
Brush the cut side of the romaine lettuce with olive oil. Grill on the cut side down for two to three minutes, until nice grill marks are formed and the lettuce starts to wilt slightly.
Transfer to plates, season with salt and pepper, drizzle dressing and sprinkle parmesan on top. Serve immediately.
Makes two large portions or four appetizer size portions.
Recipe from SaltPepperSkillet.com