This restaurant-style favorite is a cinch to make at home. A quick char leaves the lettuce crisp and gives it a hint of smoky flavor.
1 bag (12 to 16 ounces) romaine hearts
Dierbergs extra virgin olive oil
3 lemons, halved
1/2 teaspoon coarse salt
Freshly ground black pepper
1 cup Caesar-style croutons
1/2 cup shaved parmesan cheese
Rinse lettuce and pat dry. Slice each in half lengthwise, leaving root end intact. Generously brush cut surfaces with olive oil. Place cut-sides down on oiled grid over medium-high heat; grill turning once until leaves are lightly charred, about 2 to 3 minutes. Brush cut-sides of lemons with olive oil. Place lemons cut-sides down on oiled grid over medium-high heat; grill until lightly charred and grill marks appear, about 2 to 3 minutes.
Place romaine wedges on 6 individual serving plates. Squeeze grilled lemon halves over tops; season with salt and pepper. Sprinkle croutons and cheese over tops. Serve immediately.
Makes 6 servings
Servings: Per servingCalories: