Grilled Romaine
Category
Sides
Servings
Prep Time
Cook Time
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!
Ingredients
- 1 head romaine lettuce, kept whole, rinsed and dried
- ½ fresh lemon
-
3 ounces Cabot Alpine Cheddar
- Olive oil
- Salt and pepper to taste
Directions
- HEAT grill to medium-high heat.
- CUT 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.)
- REMOVE from grill and place on serving platter. Squeeze the lemon over both halves, drizzle with more olive oil and sprinkle with salt and pepper.
- GRATE the cheddar over the grilled romaine using a microplane grater or small side of a cheese grater.
Nutrition
Nutrition
- Serving Size
- 1/4 of recipe
- per serving
- Calories
- 170
- Fat
- 14 grams
- 22%
- Saturated Fat
- 5 grams
- 25%
- Cholesterol
- 25 milligrams
- 8%
- Sodium
- 190 milligrams
- 8%
- Carbs
- 6 grams
- 2%
- Fiber
- 3 grams
- 12%
- Sugar
- 2 grams
- Protein
- 7 grams
- Calcium
- 204 milligrams
- 20%
Let’s get cooking
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