1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. sugar
1 clove garlic, finely minced
1/2 tsp salt.
Wash and dry two or three romaine lettuce hearts. Slice in half lengthwise.
Drizzle with vinaigrette and freshly ground black pepper.
Grill about 3 minutes on each side until nicely charred.
Grate on some Parmigiano-Reggiano while still warm.
Sharing with Cocine de Leslie