Ingredients:

  • 2 large Romaine hearts, halved lengthwise (US) / Approximately 600g (Metric)
  • 2 tablespoons Olive oil (US) / 30 ml (Metric)
  • 1/2 teaspoon Sea salt (US) / 3g (Metric)
  • 1/4 teaspoon freshly ground Black pepper (US) / 1g (Metric)
  • 1/4 cup Extra virgin olive oil (US) / 60 ml (Metric)
  • 3 tablespoons Fresh lemon juice (US) / 45 ml (Metric)
  • 2 tablespoons Chopped fresh parsley (US) / 10g (Metric)
  • 1 tablespoon Chopped fresh chives (US) / 5g (Metric)
  • 1 clove Garlic, minced (US) / 3g (Metric)
  • 1/4 teaspoon Dijon mustard (US) / 1g (Metric)
  • 1/4 teaspoon Sea salt (US) / 1g (Metric)
  • 1/8 teaspoon freshly ground Black pepper (US) / 0.5g (Metric)
  • 1/4 cup Shaved Parmesan cheese (US) / 25g (Metric) (Optional)
  • 1/4 cup Croutons (US) / 25g (Metric) (Optional)
  • Lemon wedges, for serving

Instructions:

  1. Wash and dry the romaine hearts thoroughly. Cut each heart lengthwise in half. Brush the cut sides with olive oil, and season with salt and pepper.
  2. In a small bowl, whisk together the olive oil, lemon juice, parsley, chives, garlic, Dijon mustard, salt, and pepper until well combined.
  3. Preheat the grill to medium-high heat (about 375°F/190°C). Make sure the grates are clean.
  4. Place the romaine hearts cut-side down on the preheated grill. Grill for 2-3 minutes per side, or until lightly charred and slightly wilted. Watch carefully to prevent burning, to create perfect grilled romaine.
  5. Transfer the grilled romaine to plates. Drizzle generously with the lemon-herb vinaigrette. Garnish with shaved Parmesan cheese and croutons, if desired. Serve immediately with lemon wedges.