Who ever thought of grilling lettuce? I certainly never had. I thought we only ate it in salads and on sandwiches and such. Shows how much this foodista knows!

The first time I had grilled Romaine lettuce was at the French Laundry, Thomas Keller’s famous restaurant in Yountville, California. If memory serves, it was a called a Caesar salad, but what arrived was a tiny, perfectly grilled head of baby Romaine. Brilliant!

We decided to give it a try at home. Since our Romaine was “full-grown” we sliced it down the middle. Then, we sprayed it with olive oil, drizzled it with a good balsamic vinegar, and gingerly sprinkled with salt and pepper.

After grilling it for a few minutes on each side, we dug in. The result was was a beautiful “salad” that was sweet, tender and possessing the wonderful smokiness of the grill.

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