July 16, 2012We even put our lettuce on the grill to create a flavorful base for salad. Start with a very DRY head of lettuce – like Romaine. Cut it in half lengthwise (leave the stem intact -- the root end will hold the leaves together), then mist with oil and sprinkle with kosher salt & pepper. Grill for about 2 mins per side to give the leaves a nice char and grill flavor. Dress and serve!