Grilled Romaine Lettuce

This recipe also works well with endive, Belgian endive or radicchio.

Slice a head of romaine in half making sure stalk end stays intact; this will keep the lettuce from falling apart in leaves.

Brush the outside of the lettuce with a little olive oil. Then salt and pepper both halves on the cut side.

Place on either an outdoor or inside grill and watch for a few grill marks - this should take maybe 3-5 minutes. You want the lettuce to get a few grill marks but not burn. Grilling brings out the best flavor in the lettuce. Once you have grilled the halves, you can then slice them in half again for a total of 4 servings.

Grilled Romaine tastes great as is, or you can make a basic olive oil/balsamic dressing (use 1/8 cup balsamic vinegar and 1/4 cup olive oil) with oregano, salt, and pepper.

Another option is to make a salad by topping the grilled lettuce with feta cheese, (or bleu if you prefer), sliced roma tomatoes, sliced red onion, sliced cucumbers, then drizzle with dressing and serve. See Grilled Romaine Salad w/ Blue Cheese.

4 servings