Sunday, April 24, 2011

Grilled Romaine with Red Wine Balsamic Vinaigrette

  • 2-3 heads of Romaine Lettuce
  • Olive Oil to drizzle
Clean lettuce and pat dry with a paper towel. Split the lettuce heads in half down the middle.
Drizzle lettuce halves with olive oil and place on grill. Cook the lettuce until grill marks appear.
Dress lettuce with desired toppings, Chef Tami suggests cherry tomatoes, radishes, blue cheese crumbles and nuts.
Drizzle with Red Wine Balsamic Vinaigrette
Serves 4-6