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Serves 2-4
400°F - 450°F
5 minutes
2 whole romaine heads, cut vertically in halfExtra virgin olive oil to coat lettuce
Dressing:
15g (1 TB) aged balsamic vinegar5g (1 tsp) maille dijon mustard1 garlic clove, minced45g (3 TB) extra virgin olive oil
GarnishShredded parmigiano reggiano
Mix the dressing ingredients together in a bowl until a smooth emulsion forms.
Brush extra virgin olive oil onto the cut sides of the romaine lettuce.
Char the lettuce in the Cru using the grill accessory.
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