Rinse the lettuce heads well and let them drain a little on a clean kitchen towel. Then slice them in half lengthwise and then again half so you end up with 4 pieces.

Place the lettuce halves cut side down in a large non-stick pan. Don’t add any oil. We will let the natural juices and sugar inside the romaine lettuce caramelize. Then place the pan over high heat.

Regularly check the color of the lettuce by turning them. Make sure the lettuce is browned on both sides.

Stay close and keep an eye on them. In the end after a couple of minutes the lettuce should be nicely seared.

Then take the pan off the heat and let the lettuce cool on a large plate. Make the vinaigrette dressing: combine the mustard, red wine vinegar and chopped shallots. Then season with a pinch of pepper, garlic powder and salt.

Stir and add the olive oil.

Whisk well. Then add the freshly chopped parsley.

Then transfer the grilled lettuce onto a serving dish and drizzle with the vinaigrette. Serve.