Grilled Romaine with Lemon-Parmesan Vinaigrette
by Thea Miller
A delicious addition to any cookout. This grilled salad with homemade dressing is a delicious addition to any cookout.
Recipe adapted from wisconsincheese
Juice and zest of 1 medium lemon
1 tablespoon Dijon mustard
2 teaspoons sugar
2/3 cup olive oil
1 ounce American Grana or 10-month Parmesan cheese, grated (1/3 cup)
Salt and pepper to taste
3 heads romaine lettuce, cut in half lengthwise
2 tablespoons olive oil
Salt and pepper
3 ounces American Grana or 10-month Parmesan cheese shaved (about 1 cup)
Whisk the lemon juice, zest, Dijon mustard and sugar in a bowl. Slowly whisk in olive oil. Whisk in parmesan. Season with salt and pepper to taste.
Grease grill grate. Heat grill to medium. Brush lettuce with olive oil. Season with salt and pepper. Grill lettuce, covered, over medium heat for 5-7 minutes, turning occasionally. Transfer lettuce to a serving platter; drizzle with vinaigrette. Top with parmesan and croutons.