Name: Grilled Romaine Salads recipe
Ingredients: 2 Romaine Hearts; 1.5 tbsp Extra Virgin Olive Oil; ¼ tsp Kosher Salt (or to taste); ⅛ tsp Freshly Ground Black Pepper (or to taste); ⅓ cup Caesar Dressing (or more, to taste); ¼ cup Shaved or Grated Parmesan Cheese; ½ cup Croutons; Optional: Lemon wedges for serving

Ingredients

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- 2 Romaine Hearts

- 1.5 tbsp Extra Virgin Olive Oil

- ¼ tsp Kosher Salt (or to taste)

- ⅛ tsp Freshly Ground Black Pepper (or to taste)

- ⅓ cup Caesar Dressing (or more, to taste)

- ¼ cup Shaved or Grated Parmesan Cheese

- ½ cup Croutons

- Optional: Lemon wedges for serving

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Instructions

1. Preheat Your Grill: Prepare your outdoor grill for direct medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates well to prevent sticking. If using a charcoal grill, arrange coals for a direct heat zone. If using a gas grill, preheat with the lid closed.

1. Prepare the Romaine Hearts:
  - - Rinse the romaine hearts under cold running water.
  - - Pat them thoroughly dry with paper towels or use a salad spinner. This step is crucial – excess water will steam the lettuce instead of allowing it to char nicely.
  - - Slice each romaine heart in half lengthwise, right down through the core. Keeping the core intact helps hold the leaves together on the grill.
  - - Lay the romaine halves cut-side up on a baking sheet or large plate.
  - - Brush the cut surfaces evenly with the olive oil. Ensure a light coating reaches between some of the leaves.
  - - Season the oiled, cut surfaces generously with kosher salt and freshly ground black pepper.

1. Grill the Romaine:
  - - Place the romaine hearts directly onto the hot grill grates, cut-side down.
  - - Grill for 2-4 minutes, undisturbed, until the cut side develops visible char marks and slightly wilts. Keep a close eye – it chars quickly!
  - - Using tongs, carefully flip the romaine hearts over.
  - - Grill on the second side (rounded side down) for another 1-2 minutes, just until slightly softened and heated through. You don’t necessarily need strong char marks on this side; the goal is just to warm it and add a hint of smoke. Avoid overcooking – you want the center to remain relatively crisp.

1. Remove and Plate:
  - - Carefully remove the grilled romaine halves from the grill using tongs and place them onto serving plates or a platter, cut-side up.

1. Dress and Garnish:
  - - Immediately drizzle the Caesar dressing evenly over the warm romaine hearts.
  - - Sprinkle generously with the shaved or grated Parmesan cheese.
  - - Top with the croutons.
  - - Add any other desired toppings (like grilled chicken, cherry tomatoes, etc.) at this stage.

1. Serve: Serve the Grilled Romaine Salads immediately while the lettuce is still warm and the cheese is slightly melty. Offer lemon wedges on the side for squeezing, if desired.

Nutrition

Serving Size: one normal portion
Calories: 200 - 350 calories