Grilled Romaine

Did you ever eat something new, and be so pleasantly surprised, that to this day, you can remember every single detail about that experience?

That is my history with grilled romaine. I first had it while dining at a hotel in Florida, where I was attending a weight management conference. It was served there, as a Grilled Caesar Romaine Salad, and it had these beautiful paper thin slices of parmesan cheese scattered and slightly melting over the top. It was heavenly!

If you have not given grilled greens a try, check this recipe out. It can be on the grill and off, in less than 4 minutes.

As always, if you make it, be sure to let me know how you make out!

Serves 1 or 2

Ingredients:

One head of romaine lettuce, washed and dried

1 tsp. olive oil or olive oil non-stick cooking spray

Salt and pepper to taste

Method:

1. Preheat grill.

2. Cut head of romaine in half lengthwise. Pat the interior with a paper towel, if still wet from washing.

3. Brush romaine with olive oil, or, spray with olive oil non stick-spray.

4. Sprinkle with salt and pepper to taste.

5. With the grill set to medium, place romaine on the grill cut side down. Grill 3-4 minutes. It should have a little char on the outside.You can stop there if you like, or, for a more soft and charred flavor, flip and grill a few minutes more.

6. Take the romaine off the grill and you are ready to serve.

Serving Suggestions:

• Eat as is, or with sliced paper thin pecorino romano, or parmesan cheeses.

• Eat on its own, or dress with a dressing that you like.