1 large head romaine lettuce
1⁄4 cup shaved Parmesan cheese
1 cup whole-grain or gluten-free croutons
- Wash lettuce and quarter lengthwise leaving the stem intact.
- Season romaine with salt and pepper, if desired.
- Preheat grill or grill pan to medium, and cook wedges cut-side down for approximately 1–2 minutes on each cut side, until grill-marked.
- Divide among plates. Top with dressing, Parmesan cheese, and croutons.