Grilled Romaine Salad

Shopping List

• 1 head romaine lettuce, cut in half lengthwise
• 1 red bell pepper, cut in half from stem to bottom, de-seeded
• 1 yellow bell pepper, cut in half from stem to bottom, de-seeded
• 1 purple onion, ends cut off, then cut in half across its equator
• 2 lemons, cut in half
• Olive oil
• Kosher salt and black pepper
• Parmesan cheese, 1 block (from Ingles deli)
• Bread, rustic loaf (from Ingles bakery)
• 1 stick butter, unsalted, softened

Instructions

• Preheat grill to medium heat, 350-400 degrees, and set up for direct grilling.
• Drizzle bell peppers, onion, lemon and lettuce lightly with olive oil, dust with kosher salt and black pepper.
• Place peppers, onion, and lemon cut side down on the grate and grill, turning occasionally until peppers and onion are softened and lightly charred and lemon is lightly caramelized.
• Remove to plate.
• Place romaine lettuce cut side down on grate and grill both sides until lettuce is slightly wilted and charred, about 5 minutes.
• Remove to plate.
• While vegetables are grilling, slice bread into thick slices, butter both sides and grill after lettuce comes off.
• Remove to cutting board when grilled and lightly charred.
• Cut in half diagonally.
• Chop peppers, onions, and lettuce into bite-size chunks, and place in a serving bowl.
• Squeeze lemon over the salad and toss gently to combine.
• Use a vegetable peeler to shave parmesan cheese over salad.
• Taste for seasoning, add salt and pepper to taste.
• Arrange grilled toast around the perimeter of the bowl and serve.