Grilled Romaine and Tomato Salad

Grilled Romaine and Tomato Salad
Our little secret: Every salad tastes better in grilled-form. This recipe is no exception.
1. Slice the tomatoes in half and lay them and the lettuce leaves on the Memphis at a medium-high temperature.

2. Spray lightly with olive oil and cook until the leaves just begin to blacken, turning occasionally.

3. Remove from the grill and sprinkle with parmesan.

4. Season to taste with sea salt and freshly ground black pepper.

Baby romaine leaves
Campari tomatoes
Parmesan cheese
Salt and pepper, to taste
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