Method

To make vinaigrette, place all ingredients in a pint jar with a lid.   Secure the lid, then shake to blend.  Store, covered, in the refrigerator for up to a week.

Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush flat surface with olive oil and grill about 4 to 5 minutes total.  Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.

Notes

You may want to cut off some of the top of the romaine before grilling.  Before plating, cut off the core part at the bottom.

© Barbara Deitch 2020