Grilled Romaine Salad

As we enter the midst of cold weather, I have begun to wonder how I could turn a salad into something heartier and filling. I wanted to remake it into something that I had never had before, and to take a different approach on how I could prepare something that normally brands itself as light. So, my idea was to take it to the grill, something that I have been weary about. I mean, cooked lettuce does not sound super appetizing. However, when looking at it in a different light, it began to sound really good. I present to you my grilled romaine salad. The combination of the charred lettuce with tangy lemon juice and salty parmesan cheese brings everything together, from the flavor to the texture. Give it a try, the recipe is below.

Ingredients:

- 2 heads romaine lettuce (1 head should feed 2 if served as an appetizer, or 1 if served as a main)

- parmesan cheese

- 2 lemons

- pinch of red chili pepper flakes

- olive oil

Directions:

Rinse the lettuce under cold water and cut in half length-wise. Turn the grill (or grill pan) on medium heat and allow it to heat up until it is smoking. Add a little bit of olive oil to the romaine leaves and put it on the grill. Use tongs as the grill is very hot and will begin to sizzle vigorously. Cut the lemon in half and grill as well. The romaine hearts should take about 4-5 minutes per side, but keep an eye on them as they can burn easily. After plating up the romaine hearts, sprinkle with a pinch of red chili flakes and shred parmesan cheese on top. The grilled lemon will serve as the “dressing” for the salad, and should contrast with the deep, smoky flavor of the lettuce. Enjoy!