Food Network
February, 2008

¼ cup extra-virgin olive oil
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 heads romaine lettuce
½ lemon
Shaved Parmesan
Anchovy oil from can of anchovies packed in olive oil (optional)
Handful fresh flat parsley leaves, chopped

In a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds of pepper.  Cut lettuce heads in half lengthwise and brush with olive oil mixture.

Heat grill pan over high heat.

Grill lettuce until nicely blackened and wilted, don’t overcrowd the pan.  Transfer grilled lettuce to serving platter.

Squeeze lemon over the lettuce.  Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil (optional) and finish with parsley.

Serves 6