I’m not really big on salads. They’ve always felt a little bit like rabbit food to me. And I’ve found it hard to really enjoy one. But a few weeks ago, my mom visited and we made this roasted romaine. I still maintain my stance on salads. Considering this isn’t technically a “salad” and all. See, I can enjoy this roasted romaine because it really isn’t dressed up at all. Just a little balsamic dressing and a sprinkle of parmesan on top to give it a nice little salty kick. It’s as simple as it gets but packs a big flavor punch.
But I refuse to call it salad. It’s just roasted romaine. Delicious, slightly wilted, still crisp but warm romaine.
- 1 head of romaine lettuce
- 3 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. grated Parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Using a sharp knife, split the romaine lettuce down the middle. Lay it on the baking sheet. Take one tablespoon of olive oil and drizzle it over top of the two halves of romaine.
- Roast in the oven for 10 minutes until the romaine has wilted a bit and is starting to brown.
- Before serving, prepare your dressing. Combine remaining two tablespoons of olive oil and one tablespoon of balsamic vinegar and mix well to combine. Drizzle over top of the two halves of romaine.
- Sprinkle with parmesan cheese and salt and pepper to taste.