Grilled Romaine

One of my favorite summer treats. There is something really special about the taste and texture of this dish. It is a very easy side or can be a meal all on it's own with toppings. My mom started to make this a few years back and it never gets old. Btw, this makes for a perfect Paleo lunch or easy side dish for a picnic or party.

The recipe serves 3-4 but I make this for 2 of us so that I have leftovers for lunch the next day.

Ingredients:

• 3 heads of romaine lettuce
• Olive oil, or preferred cooking fat
• Optional toppings: lemon juice, crumbled bacon, sliced almonds, sliced cherry tomato - endless possibilities.

Method:

1. Cut romaine heads in half the long way
2. Drizzle lettuce, front and back, with olive oil, or preferred cooking fat. Optional - drizzle lemon juice
3. Salt and pepper the open side of the lettuce half (go lightly, you can always add more after it comes off the grill)
4. Start by grilling the open side of the lettuce halves face-down on medium-high heat for a two to three minutes until the edges of the outer leaves start to crisp
5. Flip over with tongs and grill the back sides just for a minute to give a bit of color.
6. Add desired topping and enjoy!

Note: This can be done right in a skillet on the stove top as well. Just watch the amount of cooking fat you use or the lettuce will get soggy. I do this on rainy days.