4 small Romaine hearts, rinsed (cut only the top leafy part, leave the core)
1 tablespoon of olive oil
2 TBLS favorite salad dressing
2 tea chopped fresh parsley
Salt and Pepper to taste
Optional: 1/2 cup fresh Parmesan or Goat Cheese
Cut the top part of the Romaine hearts off, leaving the bottom intact. This allows you to grill the lettuce without it falling apart. Brush the lettuce with olive oil and place on heated grill. Turn frequently to brown/char all sides. (They will slightly soften but they should not wilt or turn black). You want them crisp tender, and slightly charred. Once done, you can drizzle your favorite dressing, for me it’s a creamy Caesar dressing. Then sprinkle the parsley on top, and salt/pepper. Optionally, sprinkle Parmesan or fresh goat cheese. Serve while warm.
Note: If you do not have a grill, use a cast iron skillet that will allow for browning (the non-stick pans don’t work too well). Use butter or oil to brown the lettuce. Cook uncovered until softened and then follow the same directions above before serving.