Grilled Romaine Lettuce

You can buy either packaged hearts or whole heads of romaine. If you buy whole heads, remove the outer layer of leaves and you'll easily find the heart, which is a little lighter in color with leaves somewhat tightly packed together.

source	Simply Recipes
categories	appetizer, salad
yield	Serves 4
prep time	10 mins
total time	20 mins

INGREDIENTS

3 to 4 romaine hearts

3 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar (or cider vinegar)

2 tsp chopped fresh herbs such as rosemary, thyme, oregano (or 1 tsp dried mixed herbs)

¼ tsp kosher salt

Pinch freshly ground black pepper

INSTRUCTIONS

1. Prep the romaine hearts: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

2. Prepare your grill: Turn your gas grill to high or get your charcoal coal grill very hot.

3. Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.

4. Grill the lettuce: Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

5. Serve immediately: Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.