Serves 4
2 whole heads of romaine
Olive oil for brushing
1/2 cup Greek yogurt
Juice from half a lemon
4 tbsp freshly chopped dill
2 tbsp chives, minced
2 tbsp freshly chopped parsley
1/4 cup olive oil
Preheat grill to medium heat.
Cut hearts of romaine in half length wise. Brush lightly with olive oil. Be careful not to over saturate the greens with oil. Grill for 3-4 minutes until lettuce has been charred by not completely wilted.
Whisk together all other ingredients. Once romaine is finished grilling, plate on a serving platter and drizzle with dressing.
*Photographed by Alli Shepherd
