Makes 3-4 servings
Macros: 157 cal, fat 15g, carbs 7g, Protein 2g, Fibre 2g
3-4 Romaine Hearts
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper
Prepare Romaine hearts:Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
Prepare your grill for high, direct heat
Prepare the vinaigrette:Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.