2 heads of fresh and firm romaine lettuce cut vertically (4 halves)
3 tablespoons olive oil
kosher salt divided
one medium lemon cut in half
2 ounces fresh parmesan cheese, grated
Turn on clean Grill to medium high.
Brush lettuce halves liberally with 1 1/2 tablespoons olive oil on the cut side and back side. Then sprinkle each half with salt.
Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.
Remove from grill. Sprinkle with more salt and pepper, drizzle with remaining olive oil. Squeeze fresh lemon juice over each half. Use a grater to shave fresh parmesan on each half. An optional great way to serve it is by crumbling blue cheese or feta, and bacon over the top. You can also chop the grilled romaine, then toss with dressing of your choice and croutons.
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