Grilled Hearts of Romaine

Ingredients

• 3 romaine lettuce hearts, halved lengthwise
• 1 tablespoon olive oil, divided, or as needed
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
• 2 tablespoons balsamic vinegar, or to taste
• 2 tablespoons sherry vinegar, or to taste
• 2 tablespoons olive oil, or to taste

Directions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Brush each romaine lettuce half with 1/2 teaspoon olive oil.

Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.