Whole romaine lettuce leaves
Marinated artichoke hearts, chopped
Blue cheese, crumbled
Dried chili flakes
1. Heat up a grill. Place the romaine lettuce leaves in a bowl and drizzle with olive oil, ground pepper and dried chili flakes. Toss to get the leaves evenly seasoned.
2. Broil the hazelnuts in the oven for about 4 minutes. Set aside
3. Spray the grill with a little bit of cooking spray. Place the leaves on the grill and grill for about 30 seconds per a side. You want to see grill marks on the romaine but you don't want the leaves to wilt and loose their crispness.
4. Set the grilled romaine aside in a bowl. Top with the chopped artichoke hearts, toasted hazelnuts, crumbled blue cheese and drizzle the caesar dressing over the whole lot. Gently toss to incorporate.