- 3 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 3 fresh romaine hearts (one 22-ounce package), cut in half lengthwise with cores intact
- Fresh ground pepper
Preheat the grill to medium heat. In a small bowl, combine the olive oil, garlic, lemon juice, and salt. Brush the mixture on the cut sides of the romaine and season with fresh ground pepper. Grill cut-side down for 5 minutes, or until the lettuce just starts to brown. Turn and cook until wilted and brown. Serve warm.
By LRP from LWL, MA
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