- 2 heads of Romaine lettuce, the leafy outer leaves removed and sliced lengthwise
- 2 tbsp olive oil
- 2 tsp granulated garlic or garlic powder
- ½ cup of fresh grated Romano cheese (any hard grated cheese could be used like Asiago or parmesian)
- Corse salt and fresh cracked pepper
Remove the leafy outer leaves of each head of romaine. Rinse the heads under cold water. Slice down the center lengthwise. Place flat side down and drizzle with olive oil and dust with granulated garlic, salt and black pepper. Flip over and repeat the step above. Prepare the grill for high heat grilling. Place the half heads of romaine flat side down over the coals. Once the flat side has a nice blackened char (about 2-3 minutes depending on the heat of the grill) flip over and sear one side of the curved side. After another 2-3 minutes rotate to char the other half of the curved side of the half head of romaine. Remove any leafs that come loose during the cooking process. Once the flat side and the curved side are charred, remove from the heat, place on a platter and sprinkle the grated cheese on the lettuce. Serve immediately
Notes: Do not eat the bottom two inches or so at the base. Romaine lettuce is known to collect dirt and grit at the base. The only reason the base is not cut off is because the lettuce would fall apart like confetti on the grill without the base.