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Grilled Romaine with Maytag Blue Cheese

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

  1. Set the EGG for direct cooking at 375°F/190°C.
  2. Brush romaine halves with olive oil and season with salt and pepper.
  3. Place lettuce cut-side down on the grill and cook for 2-3 minutes until lightly charred.
  4. Remove from grill, drizzle with balsamic glaze, and top with blue cheese and walnuts.
  5. Serve immediately.

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