Ingredients

• 1 head of romaine lettuce

• 2 lemons, cut in half horizontally

• Freshly grated parmesan

• ¼ cup olive oil + more to brush romaine

• 1 Tbsp dijon mustard or your favorite

• 1 clove garlic, minced

• 1 tsp honey

• Salt and freshly ground black pepper to taste

Directions

1. Remove any wilted outer leaves from the romaine heads. Cut each head in half lengthwise, keeping the core intact to hold the leaves together. Rinse the lettuce halves under cold water and pat them dry with a paper towel.

2. Preheat your grill over medium-high heat. Brush the cut sides of the romaine halves with olive oil and season with salt and black pepper.

3. Place the romaine halves cut-side down on the grill. Cook for 2-3 minutes, or until the lettuce is slightly charred and wilted. At the same time, grill the lemon halves, cut-side down. Remove from the grill and set aside.

4. To make the dressing: Squeeze the juice from 1 of the lemons (two halves) once they are cool enough to handle into a bowl. Add in the dijon, honey, and garlic and whisk. Continue whisking while slowly adding in the olive oil until it's well combined. Taste and add salt and pepper.

5. Squeeze a charred lemon half over the romaine.

6. Drizzle the dressing over the top and grate the Parmesan over the top. Serve immediately.