Grilled Romaine might make the cut this weekend on the boat too. Would it kill ya to eat a salad?
Grilled Romaine
6 heads of romaine lettuce (or packaged romaine hearts)
Olive oil
Juice from fresh lemons
Balsamic vinegar
Kosher salt and fresh ground pepper, to taste
Parmesan, Feta, or Blue cheese
Preheat a grill.
Rinse and dry the romaine. If you’re using heads of romaine, peel back and discard a couple of the outer leaves.
Cut each romaine heart in half lengthwise. Drizzle each side liberally with olive oil and balsamic vinegar, and add kosher salt and fresh ground pepper.
Place the romaine hearts on the grill, cut side down and grill for about 3 minutes on each side, until slightly charred.
Top with lemon juice and grated, or crumbled cheese and serve immediately.