The first time I read about this salad, my mind couldn’t wrap my head around the concept.  Hot lettuce?  Really?  But I’m always one who is up for trying something new.  I’m telling you, this is an amazing and simple treat to add to your everyday menu, and wow company who come over for summer BBQs.  When you get a nice head of dark romaine lettuce, the taste is reminiscent of spinach, but lighter and with a bit of crunch.  Trust me.  Just try it once.

While on this day I just did a quick salad with the lettuce, you can also grill zucchini, onion and pepper halves at the same time, and chop and add them to the salad.

1. 1.Preheat BBQ grill.  Remove wilted outer leaves and any damaged tips from one or more heads of romaine lettuce.  Slice off the very ends of the base but leave most of it intact so that the leaves stay attached together.
   

2. 2.Slice the head lengthwise in half, making sure most leaves remain attached to a base.  Some will flop off, no worries.  Drizzle or brush olive oil over the cut side, then flip over and drizzle on the back of the lettuce halves.
   

3. 3.Gently place romaine halves cut side down on the top rack of a grill.  Close lid and cook for about 5 minutes, or until leaf edges begin to wilt and start to turn a little golden.
   

4. 4.Flip halves over and continue grilling another couple of minutes until grilled on that side.  Gently remove with tongs.
   

5. 5.Put lettuce on a cutting board and chop into one inch slices.  Discard the bases, if desired.
   

6. 6.Put in a serving bowl and wow your friends.  No dressing needed, though it  can be nice with a light balsamic dressing.
   

GRILLED LETTUCE

Prep: 5 mins

Cook: 7 mins

Head of romaine lettuce

Olive oil

(optional) Green, red, orange or yellow peppers, small zucchini, onion

1. 1.Preheat BBQ grill.  Remove wilted outer leaves and any damaged tips from one or more heads of romaine lettuce.  Slice off the very ends of the base but leave most of it intact so that the leaves stay attached together.
   

2. 2.Slice the head lengthwise in half, making sure most leaves remain attached to a base.  Some will flop off, no worries.  Drizzle or brush olive oil over the cut side, then flip over and drizzle on the back of the lettuce halves. (Optional: halve peppers and remove stem and seeds.  Slice zucchini in half lengthwise.  Peel onion and slice in half.  Brush both sides of vegetable with olive oil.)
   

3. 3.Gently place romaine (and other vegetable) halves cut side down on the top rack of a grill.  Close lid and cook for about 5 minutes, or until leaf edges begin to wilt and start to turn a little golden.
   

4. 4.Flip halves over and continue grilling another couple of minutes until grilled on that side.  Gently remove with tongs.
   

5. 5.Put lettuce on a cutting board and chop into one inch slices.  Discard the bases, if desired.  (Chop other vegetables into thin slices or one inch chunks.)
   

6. 6.Put in a serving bowl and wow your friends.  No dressing needed, though it  can be nice with a light balsamic dressing.