Servings: 4
Ingredients
- 2 romaine lettuces, trimmed
- 3 Tbsp. balsamic vinegar
- ¾ cup olive oil
- 2 tsp. Chef Merito® Sal, Chile y Limón
- 2 Tbsp. grated Cotija cheese
Preparation
- Prepare vinaigrette by combining olive oil, balsamic vinegar, and Chef Merito® Sal, Chile y Limón. Reserve.
- Preheat grill to medium-high heat.
- Rinse the lettuce and pat dry. Cut the lettuce heads lengthwise and brush with vinaigrette.
- Grill cut side down for 3-5 minutes until charred. Flip over and grill for 2 more minutes.
- Remove from heat and dish cut side up.
- Drizzle with vinaigrette and sprinkle with Cotija cheese and more Chef Merito® Sal, Chile y Limón to taste.
- Enjoy!