Crispy, fresh romaine lettuce seared on a hot grill with a drizzle of lemon and a sprinkle of Cabot Alpine Cheddar. A great BBQ addition!
Directions
- HEATÂ grill to medium-high heat.
- CUTÂ romaine lettuce in half length-wise leaving the root end intact. Drizzle cut side with olive oil and sprinkle with salt and pepper.
- PLACE cut side on hot grill and grill for 3 – 4 minutes or until charred grill marks appear. (For a softer grilled romaine oil both sides of halved lettuce and grill about 3 minutes on each side until grill marks appear.)
- REMOVEÂ from grill and place on serving platter. Squeeze the lemon over both halves, drizzle with more olive oil and sprinkle with salt and pepper.
- GRATEÂ the cheddar over the grilled romaine using a microplane grater or small side of a cheese grater.
