Total Time
17mins
Prep 15 mins
Cook 2 mins

I got this recipe from Food Network, and it is so easy, and very tasty!! Hint about the romaine: Don't cut the ends off until after you have grilled them so they don't fall apart!

Ingredients Nutrition

Directions

  1. Preheat grill to medium heat.
  2. In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.
  3. Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.
  4. Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.

Reviews

(1)
Most Helpful

I had this at a restaurant in Marina del Rey. Wow.

Jacquie* April 06, 2009

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