Grilled Romaine with Lemon-Parmesan Vinaigrette
Freshly grilled romaine lettuce topped with a tangy lemon-parmesan cheese vinaigrette makes for a perfectly light and flavorful salad.
Keywords
- parmesan
- parmesan cheese
- cheese recipe
- wisconsin cheese recipe
- salad recipe
- romaine lettuce salad
- romaine lettuce salad recipe
- vinaigrette recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wisconsincheese.com.
Cooking tools:
- Grill
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Pastry brush
- Citrus press
- Serving platter
Ingredients
- Zest and juice of 1 medium lemon
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 2/3 cup olive oil
- 1 ounce Cello® Parmesan cheese, grated (1/3 cup)
- Salt
- pepper
- 3 heads romaine lettuce, cut in half lengthwise
- 2 tablespoons olive oil
- 3 ounces Cello® Parmesan cheese, shaved (about 1 cup)
- Croutons
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