Grilled Romaine Salad With Buttermilk-Chive Dressing

• 4 romaine lettuce bunches
• 1 small red onion
• 2 tablespoons olive oil
• Vegetable cooking spray
• 1/2 cup freshly shaved Parmesan cheese
• Kosher salt and freshly ground pepper to taste

1. Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.
2. Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300u0b0 to 350u0b0). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.
3. Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
4. Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.

romaine lettuce bunches, red onion, olive oil, vegetable cooking spray, freshly shaved parmesan cheese, kosher salt

Taken from www.myrecipes.com/recipe/grilled-romaine-salad-with-buttermilk-chive-dressing (may not work)