Makes 4 servings

How to Make It

Step 1

Cut romaine hearts in half lengthwise, keeping leaves intact. Cut red onion crosswise into 1/2-inch slices, keeping rings intact; brush with olive oil, and set aside.

Step 2

Coat food grater evenly with vegetable cooking spray, or brush lightly with vegetable oil. Place food on grate gril over medium heat (300º to 350º).

Step 3

Place romaine halves, cut side down, on food grate. Grill, uncovered, 3 to 5 minutes or until just wilted. If desired, rotate halves once to get crisscross grill marks. Brush warm romaine halves with Buttermilk-Chive Dressing, coating lightly.

Step 4

Place two romaine halves on each of 4 salad plates. Sprinkle with salt and pepper to taste. Top each evenly with onion slices and freshly shaved Parmesan cheese. Serve immediately with remaining Buttermilk-Chive Dressing.

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