Romaine

Grilled romaine can be very simple or ultra complex - depends on your required result and skill. 

now I don't like wilted lettuce. If I toast a sandwich with lettuce, the lettuce always goes on after the sandwich comes out of the oven.  I'd like to try this but Im not sure what to expect.  does it taste like warm, wilted lettuce?

@shucker and @Carolina Q I was just like you until I finally decided to try grilled romaine after seeing it on a few TV shows and seeing someone here posting about it. The grilling process brings out the sweetness of the romaine. It is so much better that way...

I cut the romaine hearts in half lengthwise and sprinkle a little olive oil and coarse salt. It is important to go lightly with the olive oil to avoid flare ups. I then grill the romaines @ 400-450F (direct) until they have nice grill marks (about 1 minute per side). After grilling them, I use each half as a "boat" and top them with whatever I have on hand: cherry tomatoes, cucumber, shallots, red onion; avocado, bacon, salami, chicken, raspberries, strawberries, oranges, apples, almonds, pine nuts, parmesan, etc... As a dressing I usually use a simple mixture of balsamic vinegar and EVOO but creamy dressings are good as well.

Here's one of my posts about it: http://eggheadforum.com/discussion/1152509/foie-gras-avocado-salami-parmesan-tomatoes-french-shallots