Grilled Romaine

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Author: Jim Kirkley

Serves: 4

INGREDIENTS

2 hearts, romaine lettuce – halved
6 tablespoons, il Fustino Arbequina EVOO
kosher salt and freshly ground black pepper
4 tablespoons, Parmesan cheese – grated
il Fustino 25 Year Old Balsamic Vinegar (Optional but highly recommended.)

METHOD

  1. Trim lettuce hearts by discarding outside leaves.
  2. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Place on a plate cut side up. Dress each half with: olive oil, salt, pepper and cheese.
  3. Place on pre-heated grill, on medium-high heat, cut side up. Grill until cheese begings to melt, turn over.
  4. At this point you may want to give lettuce an additional splash of olive oil. Continue to grill for approximately 3 minutes.
  5. Remove to serving plate, cut side up. Once again before serving give lettuce an additional splash of oil.
  6. This dish is especially attractive and delicious if served with a drizzle of il Fustino Balsamic vinegar.
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