Summary

Ingredients

• 4 heads romaine lettuce
• 1 shallot (s)
• 3 tablespoon olive oil
• 3 tablespoon balsamic vinegar, lighter
• 1 teaspoon Dijon mustard
• 1 teaspoon mustard, sweeter
• 1 teaspoon sugar
• 0.5 teaspoon ½ sea salt
• 2 tablespoon mineral water

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Instructions

1. Quarter the lettuce lengthways and wash.
2. For the vinaigrette, peel the shallot and cut into very fine cubes. Place in a bowl with the rest of the ingredients, except for the salad, and whisk with a whisk.
3. Grill the lettuce quarters on the cut sides over direct heat until they have turned color. Place on a plate and pour some vinaigrette over it.
4. A great side dish for grilling.