Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.
Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300° to 350°). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.
Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.
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was simple and good, but next time will make the following changes: will remove leaves from the tough stalk and will grill leaves separately; before removing from grill will sprinkle cheese on each leaf.
Grilling romaine is genius!! It sweetens the lettuce. My husband and I grill chicken breasts to serve along side or mix together for a quick, easy meal with virtually no clean up! We typically don't repeat recipes because we always like to try new things, but this is one of our few stand-by recipes. It's also great with bottled caesar dressing, parmesan and some croutons. We've also served it to guests who have been very impressed!
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