Have you ever grilled lettuce? You should. It's delicious. Your welcome.
I do realize that as winter is closing in, it is not the ideal time to fire up the grill. When you do get a break in the weather, make this salad. Or file it away to make when your face isn't covered by a scarf.
2 whole hearts of romaine, sliced in half length wise, root intact
1 Tbsp olive oil
pinch of salt
¼ cup artichoke hearts, chopped
2 TBSP toasted pumpkin seeds
2 strips bacon, cooked until crisp and diced
¼ cup black olives, chopped
Other topping options: sunflower seeds, nut of choice, sundried tomatoes, green olives, dried cherries or cranberries, hearts of palm, feta cheese
Juice of ½ lemon (about 1 ½ Tbsp or so)
1 TBSP apple cider vinegar (or whatever vinegar you like)
¼ cup olive oil
1 TBSP Dijon mustard
1-2 tsp honey
S & P to taste
Preheat grill to medium heat. Drizzle olive oil over cut side of romaine and sprinkle with salt. Place romaine halves cut side down on heated grill and grill for 2-4 min. The idea is the mark the lettuce with grill marks but not char it.
To make lemon vinaigrette: combine all ingredient in a small, lidded container and shake it like a polaroid picture.
To assemble salad: arrange romaine halves, cut side up, on a pretty plate. Artfully arrange your toppings of choice. Or just throw them on haphazard. Drizzle with dressing. Eat. Enjoy.