Another delicious dish from Fat Free Vegan Kitchen… and SO easy!

1 heart of romaine lettuce
1 teaspoon white balsamic vinegar (a bit milder than regular balsamic)
1 teaspoon sunflower seeds (though I improvised and used pine nuts)
freshly ground black pepper

I used the FFVK photo – SO much sexier than mine.

Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much–all the leaves need to stay attached.

Heat your a stove-top grill pan (or FFVK suggests using a George Forman). Spray it lightly with olive oil, if necessary. Once it’s hot, put one romaine half on it, two if they will fit. Press the lettuce down lightly with a spatula (or close the top of the Foreman grill). Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then turn over and grill for another 2 minutes.

Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds or pine nuts, and freshly ground black pepper to taste. Recipe makes 2 servings though it’s a perfectly chic dish for small dinner parties – serve while still warm. Bon Apetit!