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
Serves 6
Ingredients
LEMON-PARMESAN VINAIGRETTE:
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
SALAD:
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)
Croutons
Instructions
Lemon-Parmesan Vinaigrette:
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.
Salad:
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.