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I love to grill and try new things, but I had no idea you could put lettuce on the grill and it wouldn't melt away.  Lee Mathis from Decadence Cheesecake showed us how to grill Romaine hearts on 11 News Live at Noon today.  Try this recipe if you want to put a twist on your classic Caesar Salad. 

Grilled Romaine Hearts with Caesar Vinaigrette

2 Tbs. extra-virgin olive oil
1 Tb. fresh lemon juice
1 small clove garlic, minced
½ tsp. Dijon mustard
⅛ tsp. Worcestershire sauce
¼ tsp. freshly ground black pepper
2 Tbs. freshly grated Parmesan cheese
Olive oil spray
2 hearts of Romaine lettuce

Optional: Garlic Croutons

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan cheese.

Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so each half holds together. Spray them lightly all over with the oil spray.

Grill until grill marks form and the lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.

(Toss a few garlic croutons on top!)

YIELD: 4 servings