OK, grilled lettuce might sound a bit strange, right? I started out pretty skeptical, too. But after trying it, somehow grilling romaine lettuce with Gettysburg Olive Oil Co.'s Strawberry Walnut Balsamic Vinegar brings out an unexpectedly beautiful flavor in this leafy green! I’m not quite sure how to describe it, but it is hands down one of the best things I’ve tasted lately. Grilled romaine is easy to make, and topped with a little Parmesan cheese, it’s an easy appetizer or side dish.

1. Slice each romaine heart in half. Slice each heart in half and drizzle with a bit of Gettysburg Olive Oil Co.'s House Blend Extra Virgin Olive Oil. Slicing the romaine hearts in half makes it easier to flip them, and prevents them from rolling off the grill.
2. Season well! Be sure to season the lettuce with Strawberry Walnut Balsamic Vinegar, salt, and pepper prior to grilling so that the flavors all meld together during the grilling process.
3. Grill a few minutes per side, until charred but mostly green. Leave it on the grill for about three minutes on each side (remember, you’re grilling lettuce, not a steak!). You want each side to be slightly charred, but still mostly green. Grilling for too long results in brown, soggy romaine.