This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Ingredients
- romaine lettuce hearts: 3 piece (halved lengthwise)
- olive oil: 1 Tbsp (divided, or as needed)
- freshly grated Parmigiano-Reggiano cheese: 2 Tbsp (to taste)
- balsamic vinegar: 2 Tbsp (to taste)
- sherry vinegar: 2 Tbsp (to taste)
- olive oil: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Brush each romaine lettuce half with 1/2 teaspoon olive oil.
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Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
