Grilled Romaine Hearts with Caesar Vinaigrette

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kenyonteam

Grilled Romaine Hearts with Caesar Vinaigrette

If you haven't tried Grilled Romaine Salad you're missing out! The lettuce core remains crunchy, the leaves become charred and the overall dish becomes delicately sweet. Enjoy the taste of summer with this tasty and easy to prepare recipe.

Jun 27 - 10m cook

Prep time:

10m

Cook time

10m

Total time

20m

Makes

4ppl

Ingredients
Instructions

Grilled Romaine Hearts

hearts of romaine lettuce

fresh ground black pepper

1/4 tsp

fresh grated parmesan cheese

1/4 tsp

salt

pinch

Caesar Vinaigrette

olive oil

2 tbsp

fresh lemon juice

1 tbsp

clove garlic, minced

1 small

dijon mustard

1/2 tsp

Whisk together all dressing ingredients in a small bowl. Set aside.

Preheat your Kenyon Grill to medium-high heat (6 bars). Discard any wilted outer leaves from the lettuce, then cut the hearts in half length-wise leaving the end intact.

Grill the lettuce for 6 minutes turning once or twice until grill marks are achieved and the lettuce wilts.

Place the grilled romaine on a plate and drizzle the cut side of the romaine lettuce with the dressing. Serve immediately.