Ingredients
- 2 heads romaine lettuce, halved lengthwise
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup Maytag Blue Cheese, crumbled
- 1/4 cup balsamic glaze
- 2 tbsp walnuts, chopped
Instructions
Method: Direct grilling
- Set the EGG for direct cooking at 375°F/190°C.
- Brush romaine halves with olive oil and season with salt and pepper.
- Place lettuce cut-side down on the grill and cook for 2-3 minutes until lightly charred.
- Remove from grill, drizzle with balsamic glaze, and top with blue cheese and walnuts.
- Serve immediately.
