Ingredients:

  • 2 heads romaine lettuce, halved lengthwise (about 400g / 14oz total)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon grated Parmesan cheese (5g / 0.2 oz)
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and thoroughly dry the romaine lettuce halves. Brush lightly with olive oil and season with salt and pepper.
  2. Preheat your grill to medium-high heat. Ensure the grates are clean.
  3. Place the romaine halves cut-side down on the hot grill. Grill for 2-3 minutes, until lightly charred and wilted. Rotate 90 degrees after 1 minute to get crosshatch grill marks.
  4. While the romaine is grilling, whisk together the lemon juice, olive oil, Parmesan cheese, minced garlic, Dijon mustard, and red pepper flakes (if using) in a small bowl. Season with salt and pepper to taste.
  5. Remove the grilled romaine from the grill and place on serving plates. Drizzle generously with the lemon-parmesan dressing. Serve immediately.