This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Ingredients
- 3 romaines lettuce hearts , halved lengthwise
- 1 tablespoon olive oil , divided, or as needed
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese , or to taste
- 2 tablespoons balsamic vinegar , or to taste
- 2 tablespoons sherry vinegar , or to taste
- 2 tablespoons olive oil , or to taste
Instructions
-
1
Preheat an outdoor grill for high heat, and lightly oil the grate.
-
2
Brush each romaine lettuce half with 1/2 teaspoon olive oil.
-
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.
Nutrition Facts
Per serving
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