- 2 well formed heads of Organic Tricolored Romaine Lettuce, leafy outer leaves removed
- 2 tbsp olive oil
- 2 tsp granulated garlic or garlic powder
- 1/2 cup of fresh grated Romano cheese (any hard grated cheese could be used like Asiago or parmesan)
- Coarse salt and fresh cracked pepper
Brush, spray or sprinkle olive oil all over the outside of each head. Next sprinkle on garlic powder, salt and pepper. Place the heads on a grill that has been set for direct, high heat. Turn heads every minute or so, until lettuce is charred, but not wilted (3-5 minutes). Top with parmesan cheese while still hot. Mix up a little extra olive oil, garlic powder, salt and pepper to use as a dressing if desired. Serve immediately.