Grilling lettuce might not seem typical, but the beauty that comes out of grilling romaine brushed with a simple vinaigrette is quite special. You get the juxtaposition of soft and crunchy with charred tangy bites. Plus, no clean up, bowls or chopping- you can throw these on while your meat rests.

Serves 4

For the vinaigrette:
3 tablespoons of red wine vinegar
1 tablespoon Dijon mustard
1/2 cup of extra-virgin olive oil
4 hearts of romaine lettuce
Kosher salt and black pepper

Preheat your grill to medium heat.

Trim the end of the Romaine hearts, making sure you’re keeping all of the lettuce leaves intact.

Combine vinegar and mustard in a bowl with half a teaspoon of kosher salt and 1/4 teaspoon of fresh black pepper. Whisk to combine. While still whisking, add olive oil in a slow steady stream and continue whisking until emulsified. Taste and add more salt and/ or pepper if needed.

Dress lettuce leaves, using your hands or a brush and push the dressing inside of the heads of romaine as much as possible.

Grill romaine for about six minutes, turning once half way through.

Remove romaine from the grill and transfer to a platter. Sprinkle with additional flaky salt and black pepper and serve warm or at room temperature.

*recipe is another favorite adaptation from Mark Bitman’s cookbook “How to Grill Everything”