Grilled Romaine

This was a yummy and more exciting alternative to the usual salad. Colin wanted to break out the grill for the spring, so he fixed some delicious salmon and grilled corn on the cob and this was the perfect accompaniment.

1 Romaine heart (1 heart=2 servings)

2-3 teaspoons olive oil

Ground pepper
Grated Parmesan

Red wine vinegar

Cut each heart in half lengthwise so that the root keeps each piece together. Lightly brush the cut side with olive oil. Season with pepper, place the cheese in a shallow pan large enough to lay the romaine in. Press the cheese firmly on the cut side until it adheres. Spray a large non-stick skillet with cooking spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, 1-2 minutes. Place the romaine, cheese side up, onto plates and sprinkle with the vinegar. Serve immediately.

Source: Alton Brown