Charring the lettuce quickly gives this salad an almost meaty flavor while keeping the leaves crisp. Serves 4 to 6.
- 1 large head of romaine lettuce
- Salt and pepper, to taste
- Dressing of choice – red wine vinaigrette or Caesar are great
- Parmesan or pecorino cheese, grated, to taste
Make sure lettuce is completely dry. Cut the head into halves or quarters, leaving a bit of stem in each wedge to hold it together.
Fire up the grill or broiler. When very hot, grill or broil the lettuce wedges, cut side facing the heat. Cook until blackened in spots, about 2 minutes. Remove from heat. Cool, chop into bite-size pieces, and toss in a bowl with salt, pepper, and dressing to taste. Top with as much grated cheese as you like.