- 1/4 cup olive oil
- 1 to 2 teaspoons minced Garlic, to taste
- Coarse sea salt
- Freshly cracked black pepper
- 3 heads Romaine Lettuce
- 2 tablespoons lemon juice
- Freshly grated Parmesan cheese
- Garlic Croutons
Whisk together the olive oil and minced Garlic, salt and pepper, to taste.
Cut the Romaine heads in half lengthwise. Brush lightly with the olive oil dressing. Place the lettuce, heart down, on a preheated grill. Grill until nicely seared and wilted. Remove from grill, brush lightly with the olive oil dressing and sprinkle with lemon juice and a healthy flurry of grated Parmesan cheese and top with Garlic Croutons.