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1 head of Romaine lettuce – Per two people
Olive oil - The spray stuff is super handy for this.
Crumbled blue cheese (optional)…I have seen shaved parmesan used with other dressings.
Blue cheese dressing is our favorite – You can go with your favorite.
Cherry tomatoes, split in half
Salt and fresh ground pepper
After washing and drying, slice the Romaine in two length wise. Drizzle liberally with olive oil, add a little salt (preferably ground sea salt), fresh cracked black pepper and you are ready to cook.
Toss the lettuce on the grill sliced side down as you finish up cooking the main dish, which is usually steaks or a slab of fish for us.
How long you leave it will depend on the temp of the grill. If you are doing a steak at 600 than it's not going to take long to heat up some oily lettuce. As soon as you see some of the exposed leaves wilt and turn brown… it's done. Maybe 90 seconds. If you are using indirect heat at 300 it can take 3 min or so. The key is to get the lettuce toasty, not turn anything into carbon, just get it hot on the grill side.
Set it on a plate cooked side up, add crumbled blue cheese and dressing to taste, toss on a few tomatoes and enjoy.
Number of Servings: 2 per head
Time to Prepare: