- 2 romaine hearts, outer leaves removed. split them in half so both sides can get grilled.
- baby arugula (large container, prewashed as found in produce section
- olive oil
- fresh parmesan or reggiano, shaved in large pieces
- 2 lemon slices
- sea salt
- grated pepper
Drizzle olive oil on the romaine. put on preheated gas grill set to medium to medium/low heat. grill on each side 4-5 minutes, just long enough to cook but not charring.
Remove from grill. Chop romaine into bite sized pieces. Add 2-3 cups of baby arugula. Drizzle additional olive oil (1-2 tblsp). into the salad. Add fresh squeezed lemon juice (1 tblsp.) Shave the parmesan onto the salad (add as much as your liking- I added about 1/4 cup). Add salt and pepper to taste.
The multi colored green lettuces make this a very pretty salad. Because of the grilled romaine, there isn’t much need for dressing as the grilling gives it so much flavor.