• 1 bag (12 to 16 ounces) romaine hearts
• Dierbergs extra virgin olive oil
• 3 lemons, halved
• ½ teaspoon coarse salt
• Freshly ground black pepper
• 1 cup Caesar-style croutons
• ½ cup shaved parmesan cheese

Rinse lettuce and pat dry. Slice each in half lengthwise, leaving root end intact. Generously brush cut surfaces with olive oil. Place romaine cut-sides down on oiled grid over medium-high heat; grill turning once until leaves are lightly charred, about 2 to 3 minutes.

 

Brush cut-sides of lemons with olive oil. Place lemons cut-sides down on oiled grid over medium-high heat; grill until lightly charred and grill marks appear, about 2 to 3 minutes.

 

Place romaine wedges on 6 individual serving plates. Squeeze grilled lemon halves over tops; season with salt and pepper. Sprinkle croutons and cheese over tops. Serve immediately.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 120
Cholesterol: 7 mg
Fat: 7 g
Sodium: 337 mg
Carbohydrates: 8 g
Protein: 5 g
Fiber:
Saturated Fat: 2 g