GRILLED ROMAINE

By crushing the croutons you will get croutons in just about every bite! It's really my new favorite way to eat croutons on a salad!  Just add the whole croutons to a plastic baggy sealed and crush them with a rolling pin.

Grilled Romaine 

Serves 4

Ingredients

• 2 Heads of Romaine Lettuce Hearts

• 3 Tbsp Extra Virgin Olive Oil   

• Himalayan Pink Sea Salt 

• Cracked Black Pepper

• ¼ - ⅓ c Shaved Parmesan*

• ¼ - ⅓ c Caesar Dressing*

• ¼ c Crushed Croutons as garnish

*it really depends on how much dressing/parmesan cheese you like on your salad!

Directions

• Trim the outside leaves of the lettuce if needed and trim the root end (remove brown part but make sure you leave the root intact).   

• Rinse the lettuce carefully then dry well.  You will want to let them sit on paper towels or a cotton dish cloth and dry fully so they are not wet when you grill them.  Tip - do ahead.

• Slice each head in half lengthwise and place on a rimmed sheet pan.  

• Brush the cut side lightly with the olive oil,  about ½ tbsp each and a couple turns of the himalayan sea salt and cracked black pepper.  

• You can cook them on the grill or inside on your stove top using a cast iron grill/griddle pan.

• Heat grill or stove top to medium high and brush the grill or cast iron grilling side of the pan with the remaining 1 Tbsp olive oil.

• Cook the romaine, cut side down for about 3-5 minutes until you see grill marks and the leaves are slightly charred (let them rest on the platter for a few minutes before dressing). 

• Arrange cut-side up on a platter, garnish with caesar dressing, shaved parmesan, crushed croutons and serve.