Grilled Romaine And Tomato Salad

Our little secret: Every salad tastes better in grilled-form. Romaine and Tomato salad is no exception.


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


  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.

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