Ingredients 4 baby romaine lettuces or romaine hearts, with the stem intact Olive oil Salt flakes A few drops of lemon juice Croutons Finely grated parmesan FOR THE DRESSING 1 clov. garlic 1 tbsp mustard of your choice 1 tbsp vinegar A few drops of lemon juice 1/4 cup olive oil 2 tbsp finely grated parmesan A little pepper TAGS VEGETABLES LETTUCE 30-MINUTE MEALS SALADS Ingredients 4 baby romaine lettuces or romaine hearts, with the stem intact Olive oil Salt flakes A few drops of lemon juice Croutons Finely grated parmesan FOR THE DRESSING 1 clov. garlic 1 tbsp mustard of your choice 1 tbsp vinegar A few drops of lemon juice 1/4 cup olive oil 2 tbsp finely grated parmesan A little pepper Instructions Keeping the stem on so it holds the leaves together, cut the romaine hearts in half lengthwise. Lay them on a tray, drizzle with olive oil, and brush well on all sides, especially the cut side. Sprinkle with salt flakes. Place the romaine hearts on a hot grill and cook until they pick up grill marks. Turn them over, drizzle with a little lemon juice, and grill for 1 more minute. Meanwhile, prepare the dressing: blend all the ingredients in a blender until smooth and emulsified into a silky sauce. For a thinner consistency, loosen with a little water. Transfer the romaine to a plate and, while still hot, brush the grilled side with the dressing (using a pastry brush). Once slightly cooled, serve by pouring over the remaining sauce and sprinkling with croutons and finely grated parmesan. Tips You can also grill the romaine in a very hot non-stick pan or grill pan. Leave for 1-2 minutes on each side, until deeply colored, without letting it soften too much. TAGS VEGETABLES LETTUCE 30-MINUTE MEALS SALADS
