Sam's Grilled Hearts of Romaine

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READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat grill to medium.
  • Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
  • Cut lengthways down the middle of romaine making two equal halves.
  • Brush all of each half with olive oil, and place cut side down on grill.
  • Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
  • Remove from grill and place cut side up on plate.
  • Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
  • Crumble bacon over and top with a light drizzle of olive oil.
  • Kosher salt and fresh ground pepper to taste.
  • Double or triple as needed for more servings.
  • See Sam make this recipe with his new "Special Angel" at thecookingguy.com. Click on "video" at the bottom of his home page.
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