Grilled Lettuce

Make sure grates of grill are clean and turn to medium high. Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with 1/4 teaspoon kosher salt. Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes. Remove from grill. Sprinkle with a touch more salt and 4 grinds of fresh black pepper for each half, drizzle with remaining olive oil. Then squeeze fresh lemon juice over each half. Use a grater to shave LOTS of fresh parmesan on each half. Alternatives: Serve it by crumbling bleu cheese and bacon over the top Chop the grilled romaine heads u and toss with Caesar dressing and serve with sourdough croutons

Salads

Ingredients

2 heads of fresh and firm romaine lettuce cut vertically (you will have 4 halves)
3 tablespoons of your favorite TOB olive oil
kosher salt
black pepper
1 lemon, cut in half
2 ounces fresh parmesan cheese, grated

Directions

Make sure grates of grill are clean and turn to medium high.
Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with 1/4 teaspoon kosher salt.
Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.
Remove from grill. Sprinkle with a touch more salt and 4 grinds of fresh black pepper for each half, drizzle with remaining olive oil.
Then squeeze fresh lemon juice over each half.
Use a grater to shave LOTS of fresh parmesan on each half.

Alternatives:

Serve it by crumbling bleu cheese and bacon over the top
Chop the grilled romaine heads u and toss with Caesar dressing and serve with sourdough croutons