Grilled Romaine with Lemon Parmesan Vinaigrette
Ingredients
- Juice and zest from 1 medium lemon
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 2/3 cup olive oil
- 1 ⅓ cups cup Follow Your Heart grated Parmesan
- 3 heads romaine lettuce, sliced in half lengthwise
- 1kg on the vine cherry tomatoes
- 1 red onion (cut in half)
- 2 tablespoons of olive oil
- Croutons of choice
- Salt and pepper to taste
Method
For the dressing, whisk the lemon juice, zest, Dijon mustard and sugar in a bowl. Slowly whisk in olive oil and 1/3 c parmesan. Season with salt and pepper to taste. Set aside for later.
Brush and grease grill grate. Pre-heat grill to medium.
Wash, trim browning stem and cut in half each romaine head. Pat dry paper towel.
Brush romaine, tomatoes (still on vine) and halved onion with olive oil. Season with salt and pepper.
Grill lettuce, tomatoes and onion over medium heat for 5-7 minutes, turning occasionally. Everything should have slight char.
Transfer to a serving platter. Chop grilled onion and sprinkle over lettuce. Lay tomato vine over lettuce and onion.
Drizzle with vinaigrette; top with the rest of the parmesan, fresh cracked pepper, coarse salt and croutons. Serve family style.