Romaine Lettuce on the Grill or Salt Block
2 heads of Romaine, washed, remove outer larger leaves (save for another day’s salad), slice lengthwise
2 Tablespoons Extra Virgin Olive Oil
Dash of Himalayan Salt (you might want to eliminate if using a salt block)
Dash of fresh Ground Black Pepper
2 cloves fresh Garlic, minced
½ cup Parmesan or Asaigo Cheese or dairy free Follow Your Heart Mozarella grated
Pre-heat the grill to hi or pre-heat the salt block
Make sure the Romaine is thoroughly dry.
Place the cut Romaine flat side down on a dish, brush on the Olive Oil, sprinkle salt (if using) and pepper.
Flip the Romaine and repeat on the other side.
Place the Romaine flat side down on the grill or salt block.
Once it starts to char (about 2-3 minutes) flip over and cook until lightly charred.
Repeat again on each side.
Once both sides are charred, remove from grill or salt block, and sprinkle on the cheese.