1 head of romaine lettuce
2-3 tbsp olive oil
1 tbsp Balsamic or red wine vinegar
1 tbsp cilantro
Salt, black pepper, and red pepper flakes to taste
Preheat the oven to 400 degrees.
Slice your head of romaine down the middle, into two equal parts.
Grease a baking sheet with nonstick spray or line with aluminum foil.
Drizzle around 1 tablespoon of the olive oil along the two heads of lettuce. Roast for 10 minutes, until they begin to brown.
With the remaining ingredients, make your vinaigrette and dress your romaine.