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Grilled Romaine Salad




Source of Recipe


WKRG
Grilled Romaine Salad

http://www2.wkrg.com/mgmedia/image/140/105/289243/grilled-romaine-salad-73563/

2 cups red wine vinegar

1head romaine lettuce

¼ cup olive oil

1 cup shredded parmesan cheese

Cracked black pepper of pepper mill to taste



The night before making the salad freeze the red wine vinegar.



Wash head of lettuce with cold water. Let drain to get as much water as possible out of it. Start removing the outside leaves till you start seeing the light color leaves. This will leave you with the heart of the lettuce. Cut in half and continue to drain.



With the flat side up, drizzle 1/8 cup of olive oil on each side. Add cracked black pepper to taste. Spread cheese on top being sure to cover the whole heart.



Preheat a Teflon pan large enough to hold the lettuce to medium to high heat. Put lettuce in pan flat side down. Cook for about 1 minute or till cheese melts & turns a little brown. Remove from pan & place on plate cheese side up. Take frozen vinegar and using a spoon scrape over lettuce like icing. Serve right a way.