2 hearts of romaine
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1/4 cup freshly grated parmesan cheese
Heat grill to medium high heat.
Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the salt and pepper.
Grill cut side down for 3-4 minutes until charred well. Flip and grill another 3-4 minutes. Remove from heat.
Drizzle cut sides with vinegar and parmesan cheese and serve immediately.