Grilled Romaine – Virtual

Servings

1/2 head of lettuce

COOKING TIME

<30 minutes

1 head Romaine lettuce

1 tsp. Canola oil

1/8 tsp. Salt

1/8 tsp., ground Black pepper

2 wedge yields Lemon juice

Gather all ingredients and equipment.

Preheat a grill to medium high heat.

Cut romain head vertically, so the core and root hold the leaves together.

Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.

Using tongs, flip romaine and grill for 2 more minutes.

Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This grilled romaine is an easy twist on a classic salad staple. Add cherry tomatoes or top with grated parmesan to add a burst of flavor.

Beatrix Potter, The Tale of the Flopsy Bunnies