3 Hearts of Romaine lettuce, sliced in half
Fresh Cracked Black Pepper
1 Garlic clove, minced
3 TB Buttermilk
1 egg yolk
¼ C. Olive Oil
4 TB Parmesan, grated
Fresh Cracked black pepper/Kosher Salt
Slice romaine hearts in half and lay open. Drizzle with some olive oil and sprinkle w kosher salt and black pepper, then lay on a hot grill for about 3-5 minutes, until you are getting a nice char. Flip over for 1 minute, then lay on a giant platter.
Blend dressing ingredients in a blender and drizzle over the hearts of romaine. Tase and adjust for salt and pepper.
Sliced radishes, cherry tomatoes, creamy sliced avocado, or even grilled corn are also nice additions.