Grilled Romaine with Lemon and Parmesan This recipe perfectly illustrates why simple is almost always better. The romaine is lightly grilled to give it a bit of sweetness, then drizzled with lemon juice and topped with Parmesan cheese and toasted pine nuts. It looks fancy, but it’s oh-so- easy to make, since tightly packed romaine heads won’t fall apart when being flipped. Be sure to grill the romaine just before serving, as it doesn’t hold the heat for a long time. This charred romaine can mix up your usual salad routine for family dinner yet is impressive enough to serve to guests.
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  • 2 heads romaine lettuce, cut in half lengthwise
  • Olive oil
  • Salt and freshly ground black pepper
  • 1⁄2 cup Parmesan cheese, grated
  • Juice of 1⁄2 lemon
  • 2 tablespoons toasted pine nuts


  1. Generously brush the cut sides of the lettuce with oil and sprinkle with salt and pepper.
  2. Heat a cast-iron grill pan over medium-high heat until just smoking. Grill the lettuce for 5 minutes, flipping halfway through, until the leaves are just barely charred.
  3. Top with the cheese, a squeeze of lemon, the pine nuts, and a sprinkle of salt and pepper. Serve immediately.


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