Diane’s Grilled Romaine Salad

2 heads Romaine Lettuce
4 teaspoons olive oil
Salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced red bell pepper
1 tablespoon dried herbs or 1/4 Cup chopped fresh herbs
1 clove garlic (minced)
1/4 cup grated parmesan cheese

1. Preheat grill to medium high.
2. Slice heads of Romaine in half lengthwise, cutting through the knob at the end to hold it together.
3. Place on platter cut side up.
4. Drizzle with olive oil and season with salt and pepper. Set aside.
5. In bowl whisk together olive oil, vinegar, minced bell pepper, herbs and garlic. Set aside.
6. Place Romaine halves cut side down on grill and cook 3 minutes until charred.
7. Remove from grill and place cut side up on each of 4 serving plates.
8. Drizzle dressing evenly over each of the four Romaine halves.
9. Sprinkle with parmesan cheese.
10. ENJOY!