Grilled romaine salad with garlic, lemon and parmesan

Preparazione

• 1

  Looking for an original starter or a salad that’s a bit different from your usual green lettuce?

  Try this grilled romaine salad with garlic and lemon, beautifully enhanced with Galbani Parmesan shavings.

  Rich in vitamins and resistant to heat, romaine lettuce can be eaten raw or cooked — an ideal way to surprise your guests!

• 2

  Rinse the romaine under cold water without separating the leaves.

  Pat dry gently with a clean cloth.

  Cut the lettuce in half lengthwise and grill it dry, cut‑side down, on a griddle or barbecue grill.

  Let it grill for about 2 minutes, then flip and set aside to cool slightly.

  Meanwhile, slice the garlic head in half horizontally.

  Place it on a piece of aluminum foil, drizzle generously with olive oil, season with salt and pepper, and wrap it.

  Place it on the barbecue — or in the oven at 200°C — for about 20 minutes.

  Wash, dry, and halve the lemon.

  Place the lemon halves on the barbecue grill, cut side down, and grill for a few minutes before removing.

  When the garlic is roasted, squeeze the soft garlic cloves into a blender.

  Add a generous drizzle of olive oil, 1 tablespoon of balsamic vinegar, and the juice of the two grilled lemon halves.

  Blend briefly to obtain a fluid sauce — smooth but not too runny.

  Arrange the lettuce halves on individual plates.

  Drizzle with the roasted garlic–grilled lemon sauce.

  Sprinkle generously with Galbani Parmigiano Reggiano D.O.P. shavings and serve immediately.

• Romaine keeps its crispness even when exposed to heat.

  Do not attempt this recipe with regular lettuce — it will wilt, brown quickly, and lose all flavour