1 head romaine lettuce, kept whole, rinsed and dried
½ fresh lemon
3 ounces Cabot Alpine Cheddar
Salt and pepper to taste
Get the ingredients you need at a convenient nearby location.
Prep: 5 mins | Cook: 5 mins | Total: 10 mins
HEAT grill to medium-high heat.
CUT romaine lettuce in half length-wise leaving the root end intact. Drizzle cut side with olive oil and sprinkle with salt and pepper.
PLACE cut side on hot grill and grill for 3 – 4 minutes or until charred grill marks appear. (For a softer grilled romaine oil both sides of halved lettuce and grill about 3 minutes on each side until grill marks appear.)
REMOVE from grill and place on serving platter. Squeeze the lemon over both halves, drizzle with more olive oil and sprinkle with salt and pepper.
GRATE the cheddar over the grilled romaine using a microplane grater or small side of a cheese grater.
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