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Ingredients

• 3 to 4 romaine hearts
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar (or cider vinegar)
• 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
• 1/4 teaspoon salt
• Pinch freshly ground black pepper

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Ready In 20 Minutes

Servings: 3

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Cooking Instructions

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Step 1

• Prep the romaine hearts: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
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Step 2

• Prepare your grill for high, direct heat.
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Prepare the vinaigrette

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Step 1

• Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
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Step 2

• Grill: Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
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Step 3

• Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

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