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Charred Romaine Lettuce Salad

Serves 2-4

OVEN TEMPERATURE

400°F - 450°F

cook time

5 minutes

ingredients

2 whole romaine heads, cut vertically in half
Extra virgin olive oil to coat lettuce

Dressing:

15g (1 TB) aged balsamic vinegar
5g (1 tsp) maille dijon mustard
1 garlic clove, minced
45g (3 TB) extra virgin olive oil

Garnish
Shredded parmigiano reggiano

directions

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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