Grilled Romaine Lettuce Recipe

Here's a great way to serve Romaine lettuce, with just a bit of char from the grill, but icy on the bottom.
Serves 4

• 2 medium Romaine lettuce hearts
• 1 tablespoon olive oil spray (I use the garlic infused olive oil)
• 1/2 cup balsamic vinegar
• 1/2 cup Parmesan cheese, finely grated
• fresh ground black pepper and sea salt

Cut each heart of Romaine lettuce in half lengthwise so that the root keeps each piece together. Lightly spray the cut side of the Romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the Romain in and press the cheese firmly into the cut side of the Romaine until it adheres. You may also use a kitchen grill if you have one.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes. Place the Romaine, cheese side up, onto plates and sprinkle with vinegar. Serve immediately.