Oh, grilled romaine…
where have you been all my life?

With the exception of your stint in a few fabulous Caesar salads, you rarely have the panache to take center stage. Instead, you’re just the chaffeur for scene-stealing salad accoutrements.


Here, in this role, you’ve found your calling, my friend.

With just a bit of time on the grill, your usually pleathery leaves slightly wilt and tenderly caramelize, resulting in a nutty sweetness so counter to your usually bitter facade.

I love this side of you.

I’d like to see more of it…

Grilled Romaine Salad

1/2 head of romaine, trimmed of ends
1 shallot, sliced
1 lemon, cut into 4 wedges
1/2 cup shredded manchego (or parmesan)
1 lemon, juiced
1 T dijon mustard
1 T champagne vinegar
1/4 cup olive oil
1 t agave nectar
black pepper, salt, crushed red pepper
Preparation:
Heat grill or grill pan to medium-high heat. Add shallots, saute for about 30 minutes. Add romaine and lemon wedges. Sprinkle with salt, black pepper and crushed red pepper, to taste. Using tongs, turn until the romaine begins to caramelize and the lemon begins to brown.
Remove from heat.
Combine lemon juice, dijon, vinegar, olive oil and agave nectar in a jam jar. Shake until combined.
Squeeze grilled lemons over shallots and romaine. Discard. Top lettuce with cheese. Dress with vinaigrette before serving.