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This is such a versatile salad with any combination of oils and vinegars, so go WILD!
2 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 large garlic clove, peeled and run through a garlic press
1/2 teaspoon sea salt, to taste
1/4 teaspoon pepper, to taste
2 heads of romaine lettuce, quartered the long way, gently washed and dried
½ c grated Parmesan cheese
Light the grill.
Whisk together the balsamic vinegar, lemon juice, Worcestershire sauce, mustard, garlic and salt and pepper until well blended.
Still whisking, slowly add the olive oil in a thin stream until dressing has thickened.
With a pastry brush, brush the romaine quarters on the cut side with the dressing.
Quickly grill the lettuce on the front (cut side) and both sides about 15-20 seconds until the leaves starts to char.
Turn the lettuce on its back and brush the front with more dressing, and sprinkle with Parmesan cheese.
Cover and grill for about 15-30 seconds, until the cheese has started to melt.
Serve with Grilled Garlic Baguettes.