Easy Recipes

Grilled Hearts of Romaine

Yes, this is grilled, and it's as fun to make as it is to eat.

Yield: Serves 2.

1 whole heart of romaine
- Olive oil
- Balsamic vinegar
3-4 slices ready cooked bacon, crumbled
- Grated parmesan reggiano, over top

Heat grill side to 6. Slice a thin piece off the core end of the head, just to clean up the lettuce. 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 minutes, just until leaves begin to wilt. Turn and repeat. Remove from grill and place cut side up on plate. Sprinkle 1/2 teaspoon balsamic vinegar on each half. Shred cheese on top. Crumble bacon over and on top with a light drizzle of olive oil. Kosher salt and fresh ground pepper to taste.