Next time you are grilling...try this Grilled Romaine!
Split the head of Romaine lettuce in half lengthwise, and wash and dry thoroughly. Brush the cut side with Garlic Olive Oil, and sprinkle with sea salt and fresh ground black pepper. Place the cut side down on a hot grill, and grill just until leafy ends begin to wilt. Remove from the grill and brush the grilled cut side with Aged Traditional Balsamic Vinegar, and sprinkle with freshly grated Parmesan cheese and serve.