Prehead Grill to medium heat.
In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan Cheese and pulse.
Gently toss the hearts of romaine in additional olive oil and season with salt and pepper.
Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.
Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan Cheese.
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 8.8mg||3 %|
|Sodium 315mg||11 %|
|Potassium 1209.9mg||32 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 8g|
|Protein 10.1g||14 %|
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Calories per serving: 224
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