Tonight was my first time trying grilled romaine, and I’m really bummed that I waited so long to give this a try!  It is so delicious!  The grill adds such a good smoky flavor to the lettuce and is a complete game changer.

I rinsed one head of romaine and patted it dry.  Then, I cut it in half lengthwise- make sure the lettuce isn’t wet, you want it dry so it does’t get soggy.

While the grill is heating, drizzle the romaine halves with a little bit of olive oil, then sprinkle with black pepper, garlic powder, and a tiny bit of pink Himalayan salt (if desired).

Grill the romaine until perfectly grill-marked and to your liking!  I cooked mine for about 10 minutes or so, and flipped a few times during cooking.

Once done, drizzle with Bolthouse Yogurt Caesar dressing, shaved Parmesan, and black pepper!  Next time I want to add crushed up homemade croutons to the top for some extra crunch.