Ingredients
- 2 romaine hearts, halved lengthwise
- 2 tablespoons olive oil
- 1 clove garlic (or ½ teaspoon garlic powder)
- Salt and black pepper to taste
- ¼ cup grated parmesan cheese
- ¼ cup Caesar or lemon-garlic vinaigrette
- Optional: cherry tomatoes, croutons, bacon, fresh herbs
Instructions
- Slice romaine hearts in half lengthwise, keeping the core intact. Rinse and pat dry.
- Brush cut sides with olive oil, season with salt, pepper, and garlic.
- Preheat grill to medium-high heat. Place romaine cut side down and grill for 2–3 minutes until charred. Flip and cook for 1 minute more.
- Remove from grill, arrange on a platter, drizzle with dressing, and sprinkle with parmesan and toppings. Serve immediately.
Notes
- Always dry romaine thoroughly before grilling for the best char.
- Try swapping parmesan for feta or pecorino for a flavor twist.
- Serve warm right off the grill for maximum flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 160
- Sugar: 2g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 8mg